Easy Herb Grilled Chicken
This is such a fresh tasting marinade for chicken, suggested by longtime Scramble fan Tara Donohue Rudo. It would also work well for fish, pork, or tofu.
- 1 1/2 - 2 lbs. boneless, skinless chicken breasts
- 1 Tbsp. extra virgin olive oil
- 1/2 lime juice only, about 2 Tbsp., or use lemon
- 2 cloves garlic minced, about 1 tsp.
- 1 tsp. fresh ginger peeled and minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. fresh herbs, such as basil, cilantro, mint, and/or chives, minced
- Using a paper towel, brush the grates of your grill with oil (to prevent the chicken from sticking), then preheat the grill to medium-high heat.
- Lay the chicken in a flat dish with sides just large enough to hold it in a single layer.
- In a small bowl, combine the oil, lime juice, garlic, ginger, salt, pepper, and herbs, pour it over the chicken, and flip the chicken several times to coat it well. (The chicken can marinate in the refrigerator, covered and flipped occasionally, for up to 24 hours – or you can grill it straight away if you are short on time.)
- Grill the breasts for 5 - 6 minutes per side, until they start to brown on the outside and are no longer pink in the middle of the thickest part of the breast. (Alternatively, heat a skillet or grill pan on the stove over a high heat for 2 – 3 minutes, then turn the heat down to medium-high, add 1 Tbsp. of canola or vegetable oil, making sure the whole pan is coated, and then add your chicken breasts. Cook for 5 – 6 minutes, then use tongs to flip and cook for another 5 – 6 minutes, or until the chicken is cooked through.)
- Remove them from the heat, slice into strips, and serve immediately or refrigerate it for up to 3 days.
Do Ahead or Delegate: Juice the lime, peel the garlic, peel and mince the ginger, mince the herbs if using fresh, make the marinade and marinate the chicken in the refrigerator, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Increase (up to double) the garlic, ginger, and/or fresh herbs in the marinade. Tip: Fresh ginger freezes well. Before freezing, peel the ginger, break it into smaller pieces and wrap the individual pieces tightly with plastic wrap or put them in a resealable bag or container. You can keep them in the freezer for up to 6 months. Grate or chop as needed - no need to thaw first! Nutritional Information Per Serving (% based upon daily values): Calories 205, Total Fat: 4g, 6%; Saturated Fat: 1g, 4%; Cholesterol: 99mg, 33%; Sodium: 251mg, 10.5%; Total Carbohydrate: 0g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 39g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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