Lemon Herb Grilled Chicken
- zest of 1 lemon
- 1/4 cup lemon juice
- 2 Tablespoons basil olive oil (or extra virgin)
- 1/2 Tablespoon Dijon mustard
- 2 garlic cloves, finely minced
- 1 1/2 teaspoons Herbes de Provence
- 2 large boneless, skinless chicken breasts
- For the aioli -
- 1/4 cup mayonnaise
- 1 Tablespoon champagne vinegar
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Herbes de Provence
- 1 teaspoon lemon juice
- salt and pepper to taste
Directions:In a bowl or measuring cup, mix together the zest, lemon juice, olive oil, Dijon, garlic, and herbs until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 1 hour.
Meanwhile, in a small bowl, mix together all the ingredients for the aioli until well combined. Season with salt and pepper. Cover and refrigerate until ready to use. (can be made up to 3 days ahead of time)
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove the chicken from the bag and discard marinade. Place the chicken directly over the fire and grill 6-10 minutes per side or until the chicken has reached an internal temperature of 165 degrees F. Remove from grill and serve with aioli. Enjoy!
Article source: http://jennsfoodjourney.blogspot.com/2012_03_01_archive.html
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