Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb Marinade
If someone is being teased in my kids’ presence I would very much expect them to stand up and defend whomever was being picked on. Which is why I end up sometimes feeling guilty for sitting quietly while some culinary elitist maligns the guileless chicken breast. “Dark meat is the only way to go, and cooked on the bone is best, juicier, more flavorful, and to contemplate eating a boneless skinless chicken breasts ….well, I’d rather eat a piece of Styrofoam.” People concur and raise glasses of pricy Mersault, and smirk at the thought of lowly boneless, skinless white meat.
Well, I’m saying it: I LIKE BONELESS SKINLESS CHICKEN BREASTS. They are convenient, they are easy to prepare, the are versatile, they are readily available, and while I am also a big fan of the thigh, I am also a breast person. I also don’t care how that sounds.
And as you may know by now, I am a big fan of the marinade, and grilled chicken breasts only need a handful of hours to be transformed by even a super simple marinade. This was the one I made for a group of us last weekend, served with the Simplest Tomato, Basil, Corn and Mozzarella Pasta Salad. Summertime al fresco eating at its best.
Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb MarinadePrint
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1/3 cup fresh basil leaves
- 1 tablespoon fresh thyme leaves
- 6 cloves roasted garlic
- 2 teaspoons kosher or coarse salt
- 1 teaspoon freshly ground black pepper
- 8 skinless, boneless chicken breasts halves (about 4 pounds)
1. Place the oil, vinegar, basil, thyme, garlic, salt, and pepper, and garlic in the bowl of a food processor. Process until well blended. Place the chicken breasts in a large bowl or container and pour the marinade over, turning the chicken to coat it well. Refrigerate for at least 3 hours and up to 12 hours.
2. When ready to cook, preheat the grill or build a charcoal fire.