Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • ⅓ cup fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • 6 cloves roasted garlic
  • 2 teaspoons kosher or coarse salt
  • 1 teaspoon freshly ground black pepper
  • 8 skinless, boneless chicken breasts halves (about 4 pounds)

Instruction

  • Place the oil, vinegar, basil, thyme, garlic, salt, and pepper, and garlic in the bowl of a food processor. Process until well blended.  Place the chicken breasts in a large bowl or container and pour the marinade over, turning the chicken to coat it well.  Refrigerate for at least 3 hours and up to 12 hours.
  • When ready to cook, preheat the grill or build a charcoal fire.
  • Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a cutting board and slice.