Courtesy of Chef Sally Cameron, AFoodCentriclife.com
- 2/3 Cup Olive Oil
- Zest Of One Lemon
- 2/3 Cup Fresh-Squeezed Lemon Juice
- 2 Tablespoons Fresh Mint, Chopped
- 1 Large Garlic Clove, Finely Chopped (Or use a Garlic Press)
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Kosher Salt
- 4 Boneless Skinless Chicken Breasts, 1.5 to 2 Pounds, Preferably Organic
Make the vinaigrette. Whisk together the olive oil, lemon zest and lemon juice. Add mint, garlic and season with salt and pepper. Set aside
Place chicken breasts in a heavy duty zip-style plastic bag, smooth side up. Use a meat pounder to make the chicken breasts even in thickness. Pour half of the marinade into zip bag, about 3/4 cup, and seal the bag pressing the air out. Refrigerate for several hours, turning the bag over occasionally.
Remove chicken from the refrigerator and allow to stand at room temperature 45 minutes before grilling. Drain off marinade and discard.
Grill chicken until done (internal temperature of 160deg F). Brush with fresh vinaigrette for added flavor
Cover chicken with foil to keep warm. The temperature will rise to the food-safe temperature of 165deg F in a few minutes before serving. Serve with reserved vinaigrette as a sauce or salad dressing.