Prep 10 mins
Cook 1 hr
Greek-inspired, over-abundance of fresh herbs-inspired, and just good. The mint does not overpower the chicken as I thought it might. The marinade is also good brushed on zucchini or red peppers to grill with the chicken.
- 3 tablespoons fresh oregano
- 3 tablespoons mint
- 3 tablespoons flat leaf parsley
- 2 tablespoons fresh rosemary
- 4 -6 garlic cloves (we LOVE garlic, you could use less)
- 1⁄2 cup lemon juice
- 1⁄4 cup olive oil
- salt and pepper
- 3 -4 bone-in chicken breast halves
- Puree everything except the chicken in a blender.
- Slash across breasts several times halfway.
- through to the bone.
- Marinate chicken breasts for at least an hour, preferably more.
- Grill chicken, basting with extra marinade til done.
- I serve this with tzatziki sauce, hummus, and pita bread. Give an extra squeeze of lemon over the chicken before you serve it.
A nice mix of herbs, without any one overpowering the others. Rather than risk burning the herb bits with grilling, I baked the chicken. The lemon juice in the marinade had partially _cooked_ it and reduced the bake time needed â€“ about 20 minutes for boneless, skinless breasts. The chicken was moist and tender with just a hint of mint flavor coming through. I served it with Recipe #259580 to complement. Thanks for sharing your recipe!
WOW! My boys loved this. I used boneless chicken breasts because that was what was in my freezor. The lemon taste comes through. Will make this again soon. Made for 1-2-3 Wonders.
what a wonderful way to cook chicken :) the herbs just made it into something special.