Ingredients
The following ingredients have 4 Servings
- 2 pounds boneless, skinless chicken breast (rinsed and trimmed of fat, 4 breasts)
- 1/4 cup extra virgin olive oil
- 1 whole lemon (zested and juiced)
- 1/2 cup fresh basil (roughly chopped)
- 2 teaspoons honey or agave
- 2 teaspoons salt
- 1/2 teaspoon black pepper
Instruction
- Rinse your chicken breasts and trim off any fat.
- Combine all ingredients, except for the chicken, in a large, resealable plastic bag. Close the bag and use your hands to work the ingredients together. Open the bag and add the chicken breast. Remove as much air from the bag as possible before re-sealing. Massage chicken with marinade until it appears to be well covered.Marinate chicken in the refrigerator for 4 hours, or overnight. Overnight is preferred. Use within 2 days. The chicken can also be frozen for up to 6 weeks.When ready to cook, remove chicken from the bag, remove any large chunks of basil or lemon zest that sticks to the chicken. If cooking from frozen, allow the chicken to thaw in the fridge overnight.
- Preheat grill on high heat, do not start with a cold grill or the chicken will stick. Once hot, place the chicken on the grill and cook for 2 minutes. You should be able to easily lift the chicken breast and see dark grill marks. If the chicken sticks to the grill, give it an extra 30 seconds and try again.Reduce heat to medium and flip the chicken, cook for an additional 8 to 10 minutes, until the juices run clear or the thickest part of the breast reaches an internal temperature of 165 degrees F.
- Serve the chicken with your favorite summer side dish. It's great with rice and over salads. Alternatively this recipe can be made using your favorite method for cooking chicken breast, just remember to cook until the the thickest part of the breast reaches an internal temperature of 165 degrees F.
