Recipe Courtesy of Essential Guide to Growing and Cooking with Herbs
One of my favorite cookbooks of all time is The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. Both an essential resource on every herb you can imagine and a cookbook filled with recipes based on each herb, this is truly a wonderful and exciting addition to your kitchen’s library.
One of the first recipes I was drawn to was one for ‘Chicken with Lime & Spices’. What spices you ask? Some of my favorites! Ground cumin, ground coriander, turmeric for that rich yellow color, and fresh mint. A lovely combination of herbs that when mixed with olive oil and fresh lime juice, makes a perfect marinade for tender, boneless chicken breasts. To add the perfect smokey flavor to the chicken, grill it until juicy and irresistibly lovely.
(To view this recipe, click on the blue title of the blog post above*)
‘Chicken with Lime & Spices’
Ingredients:
- 4 boneless, skinless chicken breasts
- ¾ cup olive oil
- ½ cup fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ cup chopped fresh mint
- Salt & ground pepper
Directions:
- Place the chicken breasts in a large Ziploc bag. To make the marinade, whisk together the remaining ingredients (minus the salt and pepper) and pour in the bag with the chicken. Marinate in the refrigerator, turning a few times, for a few hours or overnight.
- Remove the chicken from the bag and season each with a pinch of salt and pepper. Grill, turning once, for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165 degrees.
Tagged: chicken, chicken breasts, coriander, cumin, Essential Guide to Growing and Cooking with Herbs, fresh mint, grilled chicken, lime juice, The Herb Society of America, tumeric
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