This is one of the fastest after work grills. You can marinate the
chicken in the morning
or when you first get home from work. Serve with the Corn, Pepper &
Zucchini Succotash and a dollop of pesto on the side.
4 boneless chicken breasts or 8 boneless thighs
1/4 cup pesto, recipe below (or store bought)
2 Tbl. red wine vinegar
2 Tbl. olive oil
1/2 tsp. salt
fresh ground black pepper
Place all ingredients with the chicken in a large zip lock bag, seal and mix to coat chicken, and refrigerate. Take out of refrigerator when you get home for about 30 minutes. Remove from marinade, draining off excess and grill over medium hot fire.
Pesto
This is such a versatile sauce to have around. When basil is
everywhere during the summer months, make a lot and freeze some for
later use. Ice cube trays are handy for freezing small amounts that
you can drop into soups, stews and sautéd vegetables - wherever you
want a little fresh basil taste.
Fresh pesto can be used as a sandwich spread, a pasta sauce or served
with brie and crackers.
3-4 cloves garlic
4 cups basil leaves
1/4 cup pine nuts or walnuts
pinch salt
about 1/2 cup extra virgin olive oil
In bowl of food processor, mince garlic. Scrape down sides of
bowl, add the basil leaves and mince again. Add the nuts and salt
and puree. With the motor running add the olive oil until you have a
nice smooth sauce. Scrape into a container and float a little oil on
top to prevent discoloration or freeze
Recipe by Jane O’Riordan, Domaine de la Terre Rouge, 2006