Basil and Mint Marinated Grilled Chicken Breasts

serves 4

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This is a super simple summery recipe for grilled chicken. I use the vinaigrette from my Grilled

Watermelon, Feta and Arugula salad as the marinade.

Now how Easy Breezy is that???

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4 skinless, boneless chicken breasts - pounded to an even thickness of approx 1/2 -3/4 inch

2 tablespoons fresh lime juice

2 tablespoons white wine vinegar

2 teaspoons honey

2 teaspoons fresh thyme, chopped

1 small shallot, minced

1 serrano chile, stemmed and seeds removed, minced

3/4 cup olive oil

salt/pepper to taste

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In a small bowl combine the lime juice, vinegar, honey, thyme, shallot and serrano and stir to

combine. Whisk in the olive oil and season with salt and pepper.

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Place your chicken breasts in a couple of plastic ziplock bags or a glass pyrex. Pour marinade

over and turn to coat. Let sit up to 30 minutes.

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Heat your grill to medium. Coat with cooking spray and place chicken on the grill. Cook for

apprx 2-3 minutes per side, depending on how thick you pounded the chicken. These guys will

cook fast…do not overcook.

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Remove to a platter and serve with my Grilled Watermelon Salad.