Originally published on July 22, 2014
Something serendipitous happened in my kitchen several weeks ago. I had prepared a marinade for some chicken breasts, got them swimming in it in the fridge, and was just waiting for them to have a little soak before I threw them on the grill. Then, my kids both burst through the front door, excited that their school barbecue was that night. Could we go, could we go?!?!? Of course we could, but what was I to do with this chicken I had ready and just waiting to be cooked? Nothing, except keep it exactly where it was and leave it for the next night. Turns out, letting it sit and marinate for 24 hours was one of the best things I could have done. Because sometimes you need a super quick recipe to get you through, and other times, patience is bliss.
Ingredients:
4 bone-in, skin-on chicken breasts
3/4 cup mint leaves
3/4 cup cilantro
1/4 cup Thai basil
4 garlic cloves, smashed
2 green onions, roughly chopped
2 tablespoons ginger
1 tablespoon chili pepper flakes
Zest and juice of 1 lime
1 tablespoon rice vinegar
1 – 2 tablespoons water
Salt
Pepper
Directions:
1.) Into a blender place: mint leaves, cilantro, Thai basil, garlic cloves, green onions, ginger, chili pepper flakes, lime zest and juice, rice vinegar, pinch of salt and pepper, and water. Puree until smooth.
2.) Pat chicken breasts dry and place them in a shallow casserole dish. Gently lift the skin of the chicken and push some of the marinade between the skin and the meat. Lay skin back down and pour the rest of the marinade over the outside of the chicken. Cover with foil or plastic wrap and place in the fridge. Leave for 24 hours.
3.) When ready to cook, turn one side of an outdoor grill to medium heat, oil the grates, and close the lid. When the entire grill has preheated, lay chicken breasts, skin-side down, on the side of the grill that has no direct heat. Close lid and allow to cook for about 10 minutes. Turn chicken and allow the other side to cook for another 10 minutes, or until chicken is completely cooked through. (Check by checking the juices and seeing if they run clear, or by checking an instant-read thermometer that reads 165 degrees Fahrenheit.)
4.) Remove chicken from the grill and allow to rest for 5 – 10 minutes.
5.) Serve and enjoy!