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Recipe: Garlic and Mint Chicken Breasts (grilled)

Main Dishes - Chicken, Poultry
GARLIC AND MINT CHICKEN BREASTS

1/2 cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
4 cloves garlic
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
Fresh mint sprigs (optional)

For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.

Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

WHEN READY TO COOK:
Drain chicken, discarding marinade.

For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.

If desired, garnish with mint sprigs.

Makes 4 servings

Nutrition Facts per serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg chol., 228 mg sodium, 2 g carbo., 0 g fiber, 34 g pro.

Source: The Sonoma Diet by Connie Guttersen
MsgID: 171520
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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