Grilled Herb Chicken With Pestochicken, herbs, poultry 2 teaspoons grated lemon rind 1/2 cup fresh lemon juice 2 tablespoons olive oil 2 tablespoons water 1/4 cup minced fresh basil 2 teaspoons minced fresh thyme 1 teaspoon minced fresh rosemary 1/4 teaspoon freshly ground pepper 2 cloves garlic; minced 6 skinned chicken breast halves; (6-ounce) vegetable cooking spray tomato-basil pesto During the last 15 minutes that the chicken cooks, cut 6 baby eggplants into diagonal slices and put them on the grill. Baste them with the herb marinade used for the chicken. Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add chicken to bag; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place chicken, bone side up, on rack, and cook for 50 minutes or until chicken is done, turning and basting with reserved marinade every 15 minutes. Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2 tablespoons Tomato-Basil Pesto). NOTES : Serve chicken with Tomato-Basil Pesto. Recipe By : Cooking Light, Jul/Aug 1994, page 120 |
