I’ve talked a number of times about how I prepare a menu for a week at a time. This gives me advantages in several different ways.
The first, which I’ve mentioned before, is that I don’t have to think up what to make on the spot. That can be more exhausting than the actual cooking.
Second, once I make the menu, I shop for all I need for the whole week. I know I have the ingredients on hand to make it.
Third, with shopping once a week, I am not constantly running to the grocery store.
Lastly, it allows me to make those dishes that need advanced preparation. For instance, the one below asks you to marinate the chicken 3-12 hours. I did mine the night before and the chicken was ready to go to the grill when I got home from work!
Grilled Basil-Marinated Chicken
I think I was so excited to dig into this chicken that I didn’t hold the camera still!
It is a very simple recipe. I used multi-colored peppercorns as I feel they add a more complex flavor.
Marinade is mixed.
Part of this delicious dinner.
Yum!
Grilled Basil-Marinated Chicken
prep 15 mins ∙ cook 15 min ∙ makes 4 servings ∙ difficulty Easy ∙ source Eating Stella Style
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
- 1 tablespoon finely chopped red onion
- 2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 clove garlic, chopped
- 4 boneless, skinless chicken breast halves (about 2 pounds)
DIRECTIONS
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
This looks yummy, beats my chicken soup
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