It's spring and as every gardener knows, it's mint season, and boy do we have a ton!
It's so pretty!
So I'll be exploring many ways to cook with and store mint. My first recipe this season is Lemon-Mint Chicken, and yes, it was delicious! The original recipe calls for broiling the chicken but it was a hot day so we grilled (indoor) and it came out great, but I think it would be even better grilled outdoors, so bookmark this one for summer time grilling for sure!
Adapted from Epicurious.com
Zest of 1 medium Lemon, removed with a vegetable peeler
1/4 C fresh Lemon Juice
1 Tbsp Olive Oil
1 Tbsp Mint Leaves (Chopped)
1 Tsp Minced Garlic
1/4 Tsp Paprika
1/8 Tsp Cayenne Pepper
1/4 Tsp Kosher Salt & Pepper
2 Boneless Chicken Breasts
Lemon wedges for serving
-Stir together all ingredients, except chicken, in a small bowl. Poor into a ziplock bag and add Chicken. Place in refrigerator for 30 mins or more.
-Preheat grill then cook chicken for about 5 minutes on each side.
-Transfer chicken to a plate and garnish with lemon wedges & mint.