Lemon Basil Split Chicken Breast Recipe
There aren't too many things that go together better than lemons and basil, so I decided to throw some together this week to marinate the split chicken breast that I bought, on sale. Most of you know I am too lazy I don't plan far enough ahead most of the time to marinate for too long, so the strong basil and lemon are perfect combination for a shorter marinating time. Split chicken breasts, with the skin and rib bones still attached, is one of my favorite foods. There's nothing better than a little crispy skin (just a little won't hurt!), covering delicious juicy white meat chicken.
- 4 Chicken Breasts
- Juice from 2 lemons
- Zest from 1 lemon
- 1/4 Cup Fresh Basil leaves (packed)
- 1/4 cup dry White Wine
- 2 tablespoons Olive Oil
- Place all marinade ingredients in a food processor (or blender) and blend well.
- Place the chicken breasts in a sealable bag (careful with the ribs so they don't poke through) and pour in the marinade.
- Work the marinade around to cover the chicken breasts and then squeeze as much air out of the bag as you can and seal it.
- Place the bag in a bowl (in case the ribs made a hole in the bag) and place the bag in the refrigerator.
- Marinate the chicken for around 4 - 6 hours, turning the bag a few times throughout so that the chicken gets equal love from the marinade.
- Remove the chicken from the refrigerator and place the bag of marinating chicken on the kitchen counter about 30 minutes before grilling, just to warm the breasts up a little.
- Follow these directions to grill your chicken.