Grilled Chicken w/Mint Sauce
Ingredients:
- 1 lb. boneless, skinless Chicken
- 1 tbs. Extra Virgin Olive Oil
- Pepper to taste
- 1/2 tsp. dried Attar Oregano
- 1 Lemon, zested
- Salt to taste
- 1/4 Cup tightly packed fresh mint leaves, finely chopped
- 1 Clove of garlic, minced
- 3 Tbs. Sicilian Lemon White Balsamic Vinegar
- Salt and pepper to taste
- 1/4 medium red onion minced
- 1 Tbs. Extra Virgin Olive Oil
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Directions for Chicken:
Cut chicken (either breast or thigh meat is good) crosswise into 1/2" strips. Mix the oil, lemon zest, oregano, salt and pepper. Marinate, refrigerated for up to six hours. When ready to cook, preheat a grill pan or skillet over medium-high heat. Salt the chicken and brown it on one side. Turn and reduce the heat to medium-low. Continue cooking until the chicken is done - breast meat overcooks easily; thigh meat is more forgiving. Remove from the pan and serve with the mint sauce. Directions for Mint Sauce: Stir together the minced onion, garlic, salt and vinegar in a small bowl. Season to taste with salt and pepper. Allow ingredients to mellow together about 20 minutes. Wisk in the oil just before serving. Enjoy!!! |
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