Lemon Basil Marinade

Garden-fresh basil is put to good use in this super summer recipe. The chicken turns out moist and tender every time.


8 servings


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 to 8 minutes on each side or a meat thermometer reads 170°F (77°C), basting occasionally with reserved marinade.

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