1/2 c. Fresh Mint leaves
1 TB Lemon Juice
1 TB Extra Virgin Olive Oil
1 TB Soy Sauce
1 tsp Chili Powder
1/4 tsp Ground Pepper
4 Cloves of Garlic, chopped
4 Chicken Breasts
Fresh Mint Sprigs
In a blender or food processor combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper & garlic. Cover & blend until smooth. Place chicken in a self-sealing baggie & set in a shallow dish. Pour marinade over chicken. Seal bag & turn to coat in marinade. Refrigerate for 4-24 hours. After marinading, drain chicken & discard any leftover marinade. Grill & garnish with fresh mint sprigs.
1 comment:
awesome.. next time you make it take a picture so I know what the outcome should look like!
Post a Comment