Friday, March 19, 2010

Herb-Grilled Chicken

We had some unseasonably warm weather this week, so grilling was a must.  This made a nice, light dinner.  The leftovers were great stuffed into pita bread.

Herb-Grilled Chicken

2 tbsp fresh lime juice
1 tbsp dry white wine
3 tbsp olive oil
1 tbsp dried parsley
1 tsp dried oregano
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper
4 boneless, skinless chicken breasts
Cucumber-Feta Salad

Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Cucumber-Feta Salad. Add chicken to dish; cover and chill 30 minutes, turning breasts halfway thru.

Prep grill. Place chicken on grill over direct medium heat.  Grill 6 minutes on each side or until internal temp is 170-175ºF. Remove chicken from grill, tent with foil and let rest 3-5 minutes.  Serve with Cucumber-Feta Salad.

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