Basil-Mint Marinated Chicken
My love of chicken thighs continues, this recipe would be equally delicious with boneless skinless chicken breast.
Here is what you will need:
1 package of skinless, bone in, chicken thighs (5 to 6 thighs) (you can use boneless if you like)
3 tsp fresh lemon juice
2 TBS olive oil
1 TBS reduced sodium soy sauce
1 TBS chili powder
3 cloves garlic, grated
1/2 tsp salt
1/2 tsp pepper
1/3 cup mint leaves
1/3 cup basil leaves
Put everything but the chicken in a mini food processor and give it a good blend.
Taste it. If it needs more lemon, garlic, salt, etc add it.
Trim excess fat off chicken, place in a glass bowl and pour marinade on top of it.
If you want to bake right away, leave chicken on counter for 30 minutes and pre-heat oven to 400. If you want to use later skip the bowl and use a zip-lock bag and put in refrigerator.
Get a small baking pan and lightly spray it with a little non-stick spray or canola oil spray.
Place the chicken in the pan and pour marinade over it.
Cover the pan with foil and bake for 25 to 30 minutes.
When the chicken is done, remove from pan and set on a plate, cover with your foil to keep it warm.
Pour the marinade into a fry pan or a sauce pan. Bring to a boil, then reduce heat and let simmer to thicken. We are turning our marinade into a sauce.
Taste the sauce. Again if it needs something(soy sauce, pepper, etc) add it in. Some people put in a pat of butter.
Place chicken on top of a bed of rice, cauliflower rice or what every you like and pour sauce on top.