Wednesday, October 31, 2012

Lemon Sage Marinated Grilled Chicken Breasts

This is a delicious simple marinade I used to spice up some plain ol' chicken breasts.  I had some leftover fresh sage from my Pumpkin Soup recipe that I wanted to use up.  When I think of sage I think of fall and Thanksgiving stuffing so I decided to make a stuffing-inspired marinade.  I added some olive oil, some lemon, and some poultry seasoning along with the fresh sage to give the chicken a rich fall flavor.  I let the whole thing marinate all day and then threw them on the grill for dinner.  Serve this with my traditional Cranberry Almond Salad or some Balsamic Roasted Fall Vegetables and you are good to go.  Enjoy!

A quick healthy meal using delicious fall flavors
5lb boneless skinless chicken breasts
1/4c fresh sage
1/4c extra virgin olive oil
1tsp poultry seasoning
1 lemon, zest and juice
1tsp salt
1/4tsp pepper

1. In a food processor, blend sage, oil, seasoning, lemon juice, zest, salt and pepper.
2. Place chicken in a large resealable plastic bag.  Pour in marinade.  Let marinate at least an hour or up to a day in the refrigerator.  Prior to grilling, let it set out for 30 minutes or so (makes the breasts more tender when they are cooked from room temperature).
3. When ready, heat grill to medium high heat.  Pull chicken out of marinade and discard leftover marinade.  Cook chicken on the grill about 10 minutes per side for large breasts (less if smaller).  Chicken is done when internal temperature reaches 165-degrees.
4. Serve with a big salad or some roasted fall veggies and enjoy!

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