Chicken Breasts in Garlic-Mint Marinade

READY IN: 25mins


  • 14
    cup fresh Italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. I've only used the herbs I've dried )
  • 34
    cup of fresh mint, packed (I prefer English, orange or ginger Mint or any combination)
  • 3 -4
    cloves fresh garlic
  • 14
    teaspoon hot chili peppers, fresh (just a bit, you don't want it to overtake the other flavors) or 1/2 teaspoon dried chili pepper flakes
  • 2
    tablespoons olive oil
  • 34
    cup white wine, you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar)
  • 2
    tablespoons lemon juice


  • Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
  • Add the olive oil and wine (or apple juice)
  • Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
  • Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
  • About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
  • Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
  • I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).