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Grilled Lemon-Basil Chicken

 Grilled Lemon-Basil Chicken
Garden-fresh basil is put to good use in this super summer recipe. The chicken turns out moist and tender every time.
8 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.