Memorial Day weekend is upon us and this grilled herb and lime chicken is the perfect dish to get grilling season started. Thin chicken breasts are marinated in a herb sauce with extra sauce used for finishing the dish, so easy and delicious.
I love cooking with herbs because it’s a healthy way to incorporate a lot of fresh flavor into a dish and in this dish. The chicken is marinated for no more than 2 hours in the sauce. Anytime you have citrus in a marinade, it is best to not marinade any meat or fish for more than 2 hours because it can start to ‘cook’ the meat and the meat with turn weird. Half of the marinade is used and the other half is reserved for serving. Basil, cilantro and rosemary make this a bright and fresh sauce with a little sweetness from good honey. Please do not ever use a marinade that has come in contact with raw meat, always discard.
As you’ve seen me do many times over the past 2 + years, I like to feature entire meals in my posts. This gives you my readers, meal planning ideas and also makes for pretty pictures and I’m not just posting a picture of one dish. On this occasion, I served the chicken alongside simple roasted carrots and crispy layered rosemary potatoes (recipe coming soon).
Whatever you’re grilling up this Memorial Day weekend, be safe, eat well and let’s not forget the real reason that the day exists.
- 2 thick or 4 thin chicken breasts
- Small handful fresh cilantro
- 4 large basil leaves
- 1 sprig rosemary
- Zest and juice of 1 large lime
- 1 teaspoon red wine vinegar
- 2 teaspoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
If using thick chicken breasts, cut them in half lengthwise to make 4 thin breasts.
Add the cilantro, basil, rosemary, lime zest and juice, red wine vinegar, oil,honey salt and pepper to a blender and blend until smooth.
Add the chicken breasts to a ziptop bag or bowl with a lid.
Pour 1/2 of the sauce over the chicken and make sure they are coated well. Refrigerate for 30 minutes.
minutes before the chicken is ready remove from the fridge and preheat a stovetop or outdoor grill.
Grill the chicken for 3-4 minutes per side.
Serve warm with the rest of the sauce.