Garlic and Mint Chicken Breasts
Total Time: 15 minutesYield: 4 Servings
Source: www.foodreference.com
Category: Poultry
Ingredients
1⁄2 cup Mint Leaves1 tablespoon Lemon Juice
1 tablespoon Olive Oil
1 tablespoon Soy Sauce
1 teaspoon Chili Powder
1⁄4 teaspoon Black Pepper
4 cloves Garlic
1 1⁄2 pound Boneless Chicken Breast Halves
Directions
- For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.
- Butterfly chicken and cut in halve. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
- Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)