Dee's Herbed Chicken
"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."
photo by mary winecoff
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Marinade
- 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
directions
- 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.
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Reviews
-
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 – 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. -
FALL PAC 2007-This was a very different recipe for us as I seldom use this many different herbs in my marinade for chicken. The flavors all went together very well and the hint of mint was very pleasing. I did use 5 cloves of garlic. I grilled the chicken on the George Foreman grill and they turned out moist and very tasty. Thanks Dee for another winner. -
Mmmmmmmmmmmmmm SO Yummy!!! I was skeptical about the mint ...much better than I thought... and I added more garlic. Everyone loved it--and it was a BIG party!!!
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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