4 boneless skinless chicken breast halves, cut in half to make cutlets, about 2 pounds
½ cup fresh lemon juice
½ cup cold-pressed extra-virgin olive oil
4 cloves garlic, thinly sliced
½ cup chopped mixed fresh herbs (mint, parsley, thyme is a good combo)
2 teaspoons sea salt or additive-free kosher salt
1 teaspoon freshly ground black pepper
Mint Drizzle:
1 cup fresh mint leaves
pinch of red chili flakes
3 Tablespoons cold-pressed extra-virgin olive oil
pinch sea salt
a teaspoon or so of raw honey
1 Tablespoon fresh lemon juice
1-2 Tablespoons plain whole or low-fat yogurt ( I like Straus Family), optional
Instructions
Mix all the marinade ingredients in a shallow, nonreactive container. Add chicken cutlets and toss to coat well.
Cover and refrigerate for 6 hours and up to overnight. If you are doing this at the last minute, marinate the chicken at room temperature for an hour and it will still be delicious.
Preheat the grill to medium heat. Remove chicken from refrigerator 30 minutes before grilling.
To make mint drizzle: Combine everything except yogurt in a blender or mini food processor and blend until smooth. You may need to scrape the sides halfway through. Pour mint mixture into a small serving bowl and stir in yogurt to desired consistency.
Grill chicken 3-4 minutes on each side or until cooked through. Serve with mint drizzle, if desired.
Notes
Many herb combinations are great with lemon chicken. Other herbs to consider are dill, oregano, basil, cilantro, tarragon or rosemary. Although the mint drizzle works best if there is mint in the marinade, too.
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-lemon-herb-chicken-with-mint-drizzle/