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Grilled Lemon-Basil Chicken Recipe
Grilled Lemon-Basil Chicken Recipe photo by Taste of Home

Grilled Lemon-Basil Chicken Recipe

Read Reviews (6)
4.75 6
Publisher Photo
Garden-fresh basil is put to good use in this super summer recipe. The chicken turns out moist and tender every time.
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 15 min.
MAKES: 8 servings

Ingredients

  • 1 cup minced fresh basil
  • 1 cup canola oil
  • 1/2 cup lemon juice
  • 1/4 cup white wine vinegar
  • 2 teaspoons grated lemon peel
  • 3 to 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 boneless skinless chicken breast halves (6 ounces each)

Directions

  1. In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 8 servings.
Originally published as Grilled Lemon-Basil Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p200

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Lemon-Basil Chicken(6)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 2, 2011

I will try this. It sounds delicious!!!

MY REVIEW
Reviewed Apr. 7, 2010

I will try it...

MY REVIEW
Reviewed Oct. 4, 2009

I made this just as directed. It was wonderful! Very easy.

MY REVIEW
Reviewed May. 26, 2009

 Thank you. I will give it a try.

MY REVIEW
Reviewed May. 20, 2009

White wine vinegar is located with cooking wines. Instead of using red wine as a substitution, I would suggest using apple juice in its place.

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