Recipe
Author
Hy-Vee Weekly Ad
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Description
Before firing up the grill, let the chicken marinate in the fridge for about 2 hours. Also, you're going to want leftovers of this (it's that good), so consider making a double batch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. white wine | ||
| 3 tbsp. lemon juice | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 3 tbsp. chopped fresh basil | ||
| 1 tbsp. chopped fresh thyme | ||
| 1 tbsp. lemon zest | ||
| 1 tbsp. grated onion | ||
| 1 tbsp. minced garlic | ||
| 1 tsp. kosher salt | ||
| 1 tsp. fresh cracked Hy-Vee black pepper | ||
| 1 lbs. Hy-Vee boneless skinless chicken breasts |
Things To Grab
Directions
- In a small bowl, combine wine, lemon juice, olive oil, basil, thyme, lemon zest, onion, garlic, salt and black pepper; whisking well. Add chicken breasts to large resealable plastic bag. Pour marinade over chicken and seal bag. Marinate in refrigerator up to 2 hours.
- Preheat a charcoal or gas grill to medium-high heat for direct cooking. Remove chicken from marinade, discarding marinade.
- Grill chicken for 8 to 10 minutes per side or until internal temperature reaches 165 degrees.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 530mg
- Total Carbohydrates: 3g
- Protein: 26g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
From the week of June 10, 2015.