Grilled Chicken With Lavender and Basil

I bought culinary lavender from the Lavender Lady at the local farmers' market. She provided recipes including a salmon recipe with lavender and basil. I can't get my husband to eat salmon but he will eat chicken. So, I just substituted chicken, doubled the marinade quantity, and we had a hit. For my daughter (who thinks the lavender is just plain weird) I make the marinade without lavender first, siphon off 1/4 of the total marinade for hers, then add the lavender to the remainder. Note: You can definitely taste the lavender. It is best to start with this small quantity of lavender but okay to go up to 2 teaspoons depending upon your personal preferences. You can search online for CULINARY lavender (important) and order by mail.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 4  boneless skinless chicken breasts
• 1  teaspoon  culinary  dried lavender leaves
• 10  large fresh basil leaves, chopped
• 4  tablespoons tamari
• 4  tablespoons  fresh squeezed lemon juice
• 2⁄3 cup olive oil
• 8  fresh basil leaves (to garnish) (optional)
• 4  fresh lemon wedges (to garnish) (optional)

Directions

1. Combine all ingredients except the chicken.
2. Reserve up to one half of the marinade for use at the end of the recipe.
3. Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below.
4. Grill the chicken and baste with the marinade (not the reserved marinade.).
5. Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges.