Grilled Chicken with Garlic/Basil/Lemon Sauce

4 Boneless Skinless Chicken Breast

Marinade:

¹/₃ C Extra Virgin Olive Oil
3 T Lemon Juice
½ t Salt
½ t Pepper

Sauce:

1 Clove Garlic
1 C Fresh Basil Leaves
¼ C Lemon Juice
1 t Lemon Zest
½ t Salt
½ t Pepper
¹/₃ C Extra Virgin Olive Oil

Mix marinade and add chicken to zip top bag.  Marinade at least 30 minutes (at room temperature) or up to several hours (in the refrigerator).

Grill chicken.  I use the ‘Emeril Lagasse’ method.  On hot grill cook chicken 4 minutes.  Turn ¼ turn (not over) and cook another 4 minutes.  Turn chicken over and cook 4 minutes.  ¼ turn and cook another 4 minutes. 

In blender puree all sauce ingredients except EVOO until smooth.  Add EVOO slowly to mixture.

Put chicken on platter and pour sauce over the top.

Patti’s Notes: I buy Boneless Skinless Chicken Breast at Costco.  They are pretty big so sometimes they take an extra 2 minutes to grill.  If you use smaller (normal size) chicken adjust cooking time accordingly.

Pictured above with corn and roasted baby beets. This sauce was really good and I think it would be great over pasta (next time).

Health-o-Meter: I’d rate this as petty healthy.  Olive oil is a “good for you fat”. 

Easy Meter: It doesn’t get much easier than this. 

Source: I think I saw something similar on a Food Network Moment (?Giada?) and just used the idea and faked it with the amounts. ;-)