Chicken with Mint Sauce
This recipe came from "The Anti-Inflammatory Diet and Action Plan" book by Dorothy Calimeris and Sondi Bruner. But, I have to admit that I had to call in my grill master for assistance since I handle the indoor cooking. But, with my preparation and his grill skills, we had a well marinated and tender chicken!
Ingredients:
For the mint sauce:
1 bunch fresh mint (stemmed)
1/2 cup EVOO
1 garlic clove
2 tsp lemon zest
1/2 tsp salt
pinch of freshly ground pepper
For the chicken:
6 boneless skinless chicken breasts (I actually used 1 lb of chicken thighs).
1/4 cup EVOO
1/4 cup of freshly squeezed lemon juice
1 tsp salt
1/4 tsp freshly ground pepper
pinch of ground turmeric
2 fresh mint sprigs
Directions for the mint sauce:
1. In a blender or food processor, combine the mint sauce ingredients. Blend until smooth. (Sauce can be made a few days ahead and keeps in the fridge in an airtight container for up to 4-5 days.)
Directions for the chicken:
1. Combine all of the chicken ingredients in a ziploc bag (or airtight container). Let the chicken marinade at least 30 minutes, or overnight.
2. Grill the chicken.
3. Serve with the mint sauce.
Chris' rating: 4.5/5.