Sally's Recipe Of The Week: Basil-Mint Marinated Chicken

Basil-Mint Marinated Chicken
Serves 3-4 

My love of chicken thighs continues, this recipe would be equally delicious with boneless skinless chicken breast.

Here is what you will need:

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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



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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. 

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Get a small baking pan and lightly spray it with a little non-stick spray or canola oil spray.

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Place the chicken in the pan and pour marinade over it.

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Cover the pan with foil and bake for 25 to 30 minutes.

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When the chicken is done, remove from pan and set on a plate, cover with your foil to keep it warm.

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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.

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Taste the sauce. Again if it needs something(soy sauce, pepper, etc) add it in. Some people put in a pat of butter.

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Place chicken on top of a bed of rice, cauliflower rice or what every you like and pour sauce on top.
Enjoy!

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