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Message: HTML is not enabled. UBB Code™ is enabled.	[QUOTE]Originally posted by Chef Mick: [QB] Grilled Chicken with Herbs [IMG]http://i54.tinypic.com/2dm5lzk.jpg[/IMG] Summary: Boneless chicken breasts marinated in herbs, garlic, Olive Oil, and vinegar, grilled to perfection. Ingredients 1 1/2 pounds skinless, boneless chicken breasts 2 Tbsp chopped Italian flat leaf parsley 2 Tsp fresh rosemary, minced 2 Tsp chopped fresh thyme 1 Tsp dried sage 3 cloves garlic, minced 1/4 cup Olive Oil 1/2 cup balsamic vinegar salt and pepper to taste Instructions Preheat grill to medium high heat (or, set oven to broil). In a blender combine Olive Oil, parsley, rosemary, thyme, sage, garlic, vinegar and salt and pepper to taste. Blend together. Place chicken in a glass dish or nonporous bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside. i prefer fresh sage from my garden.... [/QB][/QUOTE]

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Chef Mick
Member # 11209

posted

Grilled Chicken with Herbs

Summary: Boneless chicken breasts marinated in herbs, garlic, Olive Oil, and vinegar, grilled to perfection.
Ingredients

1 1/2 pounds skinless, boneless chicken breasts
2 Tbsp chopped Italian flat leaf parsley
2 Tsp fresh rosemary, minced
2 Tsp chopped fresh thyme
1 Tsp dried sage
3 cloves garlic, minced
1/4 cup Olive Oil
1/2 cup balsamic vinegar
salt and pepper to taste

Instructions

Preheat grill to medium high heat (or, set oven to broil).
In a blender combine
Olive Oil, parsley, rosemary, thyme, sage, garlic, vinegar and salt and pepper to taste. Blend together. Place chicken in a glass dish or nonporous bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

i prefer fresh sage from my garden....