Grilled Chicken

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Marinade:

  • 2 tablespoons Dijon mustard
  • 5 basil leaves
  • 3 sprigs basil, (pulled off of the tough center parts)
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/4 cup white wine (or red wine, or vinegar in a pinch)

Directions:

  1. To prepare marinate, put all ingredients in a food processor or blender and pulse until liquid.  If you don’t have a food processor/ blender, cut up everything as small as possible and mix it all together.
  2. Cut up about 1 pound of chicken into tender-size pieces. Throw into a large ziplock bag.
  3. Add marinade to bag. Put back in fridge and let sit at least an hour, or up to 24 hours.
  4. Heat grill (or oven) to about 400F.
  5. Cook chicken until inside temperature reaches 160F. (I first set a timer for when it reached 100F, so that I could flip them then!)

We served this with: 1) salad greens mix tossed with chopped carrots, chopped red onions, sliced tomatoes, and a splash of balsamic vinegar. 2) quinoa cooked with carrot, 3) Purple potatoes and sweet potatoes, 4) avocado. It was AMAZING.

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