Post by Suluby on Aug 11, 2015 0:57:06 GMT -5
Grilled Chicken With Lavender and Basil
(Got the recipe from Dennis Westler on FB)
Servings: 4
Ingredients:
4 boneless skinless chicken breasts
1 teaspoon culinary dried lavender leaves {would have used my mortar & pestle - but don't travel with them, so I put it in a ziplok bag and smashed it with the meat mallet - smooth side, of course!}
10 large fresh basil leaves, chopped
4 tablespoons tamari {I subbed regular soy sauce for the tamari}
4 tablespoons fresh squeezed lemon juice
2⁄3 cup olive oil
8 fresh basil leaves (to garnish) (optional)
4 fresh lemon wedges (to garnish) (optional)
Directions:
Combine all ingredients except the chicken.
Reserve up to one half of the marinade for use at the end of the recipe. {I made a recipe & 1/2 of the marinade and reserved half of that.}
Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below. {Marinated the chicken about 2 hours.}
Grill the chicken and baste with the marinade (not the reserved marinade.)
Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges. {Didn't garnish - I underestimated the amount of lemon juice & basil I'd need, so there wasn't any to spare!}
I reduced the marinade before serving ..... next time I would add chicken broth (maybe 1 cup) then reduce and then thicken with arrowroot.
I was advised that culinary lavender can be an acquired taste, so I didn't increase the lavender ..... but I will next time. I ordered the culinary lavender from Spicely.
spicely.com/products/organic-lavender
This was served with baked potatoes and a tossed salad ..... the family raved about the meal!
www.food.com/recipe/grilled-chicken-with-lavender-and-basil-151986
(Got the recipe from Dennis Westler on FB)
Servings: 4
Ingredients:
4 boneless skinless chicken breasts
1 teaspoon culinary dried lavender leaves {would have used my mortar & pestle - but don't travel with them, so I put it in a ziplok bag and smashed it with the meat mallet - smooth side, of course!}
10 large fresh basil leaves, chopped
4 tablespoons tamari {I subbed regular soy sauce for the tamari}
4 tablespoons fresh squeezed lemon juice
2⁄3 cup olive oil
8 fresh basil leaves (to garnish) (optional)
4 fresh lemon wedges (to garnish) (optional)
Directions:
Combine all ingredients except the chicken.
Reserve up to one half of the marinade for use at the end of the recipe. {I made a recipe & 1/2 of the marinade and reserved half of that.}
Marinate chicken for a matter of minutes or for hours. It isn't necessary to marinate a long time for great flavor because of the final step below. {Marinated the chicken about 2 hours.}
Grill the chicken and baste with the marinade (not the reserved marinade.)
Put grilled chicken on individual plates or serving plate and pour the reserved marinade on top. If desired garnish with fresh basil leaves and/or lemon wedges. {Didn't garnish - I underestimated the amount of lemon juice & basil I'd need, so there wasn't any to spare!}
I reduced the marinade before serving ..... next time I would add chicken broth (maybe 1 cup) then reduce and then thicken with arrowroot.
I was advised that culinary lavender can be an acquired taste, so I didn't increase the lavender ..... but I will next time. I ordered the culinary lavender from Spicely.
spicely.com/products/organic-lavender
This was served with baked potatoes and a tossed salad ..... the family raved about the meal!
www.food.com/recipe/grilled-chicken-with-lavender-and-basil-151986