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It is August in Indiana. That means we are all on a solid sweet corn and BLT diet. So to change things up a little, I decided to visit the idea of adding some chicken to the BLT. Thanks to my overgrown basil plant that I refuse to show you, I pulled together quite the marinade. The main stars beside the basil were some lemons with a little lime and garlic.
Garlic Lemon Basil Chicken
I drizzled about 1/4 cup of olive oil into the mix while it was pulsating along with a tablespoon of Dijon mustard and a tablespoon of honey. But after a finger dip, I felt like something was missing. So, I grabbed a bottle of white wine and added about a 1/4 of a cup of wine and drizzled in a smidge more EVOO.
So, then it was on to prepping the chicken. If I am going to be adding chicken breast to a BLT then I was going to have to pound the chicken thin or none of us were going to get in our mouths. I called in the reinforcements to help.
So, the dear hubby pounded about 7 pounds of breasts flat. Cut them in half and put them in a Ziploc gallon bag.
Thanks to my dear friend Staci for taking pictures of the final chicken like the rest of our friends came over for Sunday night bible study. The chicken was great with the bacon, lettuce, tomatoes and a slice of fresh mozzarella cheese. With a side of sweet corn of course!
Grilled Chicken Recipes
Garlic Lemon Basil Chicken
Garlic Lemon Basil Grilled Chicken is a simple chicken marinade that is light and refreshing perfect for a summer grilled chicken recipe.
- 4-5 pounds of chicken breasts or thighs
- 2 Lemons Juiced
- 1 Lime Juiced
- 6 Cloves of Garlic
- 1/3 Cup of Olive Oil
- 1/4 or more of White Wine
- 1 tablespoon of Dijon Mustard
- 1 Tablespoon of Honey
- 10-12 Basil Leaves
- Salt and Pepper to taste
- Put the lemon and lime juices, garlic, salt, and pepper in a food processor or blender and start pulsating.
- Add oil, wine, mustard, and honey as it purees.
- Once it is all liquified, add the basil leaves and pulsate just enough to cut up the basil.
- If you want thinner pieces of chicken, pound the boneless chicken breasts or use chicken breasts or thighs as is. Place in a gallon Ziploc bag.
- Pour the marinade over the chicken and seal the bag.
- Let marinate for 2-24 hours in the fridge.
- When ready to prepare grill on a 350 degrees grill and season with salt and pepper. You may also bake the chicken for 25 minutes on 350 degrees.
So share your latest Hunk of Meat creations. Can’t wait to have more time cooking. Looks like summer is coming to an end mighty soon though. School starts Tuesday! Yikes. I need to get my meals planned. Starting with morning breakfast routines:)