4 chicken breasts
- Whisk the marinade ingredients together. Place with chicken in a ziploc bag.
As Marie says, ‘marinating the chicken is the key here, so you’ll want to do it for at least 2 hours.’
- Place on your grill to cook.
While your chicken is marinating grill your red peppers. Peel, seed, then cut them into a dice.
Place in a bowl along with some crushed garlic, lots of fresh basil, red wine vinegar/lime juice, olive oil, salt and black pepper. Let everything sit together at room temperature.
Spoon this salsa over the chicken once grilled, & enjoy the fantastic flavours. Amazingly enough, the kids enjoyed the flavours too. This salsa pairs really well with grilled chicken, just as Marie said.
I served the meal with…
Stir fried garlic mushrooms, baby corn & broccoli
Oven roasted garlic baby potatoes
Fusilli in Uliana’s pasta sauce
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