Marjoram Grilled Chicken With Dill/chive Sauceappetizers, argentine, chicken, grilling recipes, poultry sauces 6 chicken breast halves --boneless; skinless 2 tablespoons olive oil 1 tablespoon fresh lemon juice 6 tablespoons fresh marjoram 1/2 teaspoon fresh ground pepper -----sauce----- 3/4 cup sour cream 3/4 cup plain non-fat yogurt 1/2 teaspoon salt 2 tablespoons fresh dill weed 1/4 cup fresh chives Rub the chicken with olive oil and lemon juice and sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. Grill chicken until cooked through and browned. SAUCE: Combine all ingredients. Serve over the chicken. Source: The Herb Companion, October/November 1993 |
