It is the week of 4th of July and despite the lousy weather I am determined to keep my cooking light and fresh. I have been eating whatever is coming out of my Farm box so basil, zucchini and broccoli were big this week. I have made so much basil pesto lately that I needed a new excuse to pulse up basil and create a different meal. I found this recipe via pinterest a little while ago and have been meaning to try it, it comes from http://goodenessgracious.com/2012/01/basil-lime-chicken.html. It was delicious. I actually sliced my chicken breasts through in half lengthwise before marinading and for quicker cooking and then sliced it in chunks once grilled . It ensured it stayed moist but then once cut it allowed it to soak up all those yummy flavors of the sauce. My girls enjoyed the chicken, the marinade was fresh and tasty without being overpowering. I served it with a simple vegetable mix of small florets of broccoli and cauliflower and zucchini quartered, tossed in a little walnut oil and butter in a pan with garlic... it made for a great everyday meal with some zesty flavors to keep from being another boring chicken dish. Give it a try at your next summer BBQ, you'll really enjoy it I'm sure.
Ingredients - marinade
2 limes, juice of and zest
3 cloves of garlic, crushed
3 T worchestshire sauce
3 T olive oil
1 tspn dijon mustard
3 T soy sauce
3 green spring onions, finely diced
3 lbs or 1 1/2kgs chicken breasts, whole
Pour all the ingredients into a bowl and whisk together until combined. Place whole chicken breasts in the marinade and allow flavor to infuse, at least 1-2 hours in the refridgerator.
Ingredients - finishing sauce:
1/4 cup extra virgin olive oil
3 green spring onions, chopped
1 lime, juice of
3 T fresh basil leaves, chopped
2 cloves garlic, crushed
1/2 - 1 tspn sugar, to taste.
salt
Place all ingredients of sauce into a mini processor and process until combined. Set aside until ready to serve.
Method:
- Pre-heat grill plate.
- Drain the chicken from the marinade and grill on the hot plate, approx 7 mins per side and until internal temp reaches 165'F. Allow to rest, then slice into large chunks.
- When served, pour over the lime and basil finishing sauce.
- Serve with your choice of vegetables, salad, rice or pasta.
