Basil-Mint Chicken Thighs
- 6 boneless skinless chicken thighs (4 ounces each)
- 4-1/2 teaspoons lemon juice
- 4-1/2 teaspoons olive oil
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 4 garlic cloves, minced
- 1 tablespoon fresh cilantro leaves
- Place chicken thighs in large resealable plastic bag. In a blender, combine the remaining ingredients. Cover and process until pureed. Add to bag. Seal and turn to coat. Refrigerate overnight.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until a thermometer reads 170u0b0-175u0b0.
chicken, lemon juice, olive oil, soy sauce, chili powder, salt, pepper, mint leaves, fresh basil, garlic, cilantro
Taken from www.tasteofhome.com/recipes/basil-mint-chicken-thighs/ (may not work)