Yes, grilled chicken—again! It’s unlikely that I’ll ever get tired of it. And, as much as I like it, I’m never satisfied to simply throw it on the grill and eat it as is—it’s always better when it’s seasoned with various herbs and spices or when it’s topped with barbecue sauce or salsa or whatever.

Herb Grilled Chicken

Herb Grilled Chicken

 

Today’s grilled chicken recipe is a quick and easy dish from RecipeTips.com, named simply, “Herb Grilled Chicken.” Brushed with a paste of fresh basil, fresh lemon thyme, black pepper, and olive oil, the chicken was moist and delicious. The recipe called for skinless chicken breasts, which I used, but I also used some thighs, leaving the skin on. The herb mixture made the crispy grilled chicken skin even more delicious. Since I doubled the amount of chicken called for in the recipe, I also doubled the herb mixture—duh.

  

I served the chicken with the “Spring Vegetable Medley” that RecipeTips suggested would be a good accompaniment. I think they should have provided a link to it from the “Herb Grilled Chicken” recipe, but I suppose we can’t have everything. Anyway, the “Spring Vegetable Medley” was very good. Among the vegetables in the ingredients list of the recipe was edamame, a type of young green soybean, which I had never tasted. I picked some up at the Asian market and found that they were quite good and worked very well in the recipe. I hope you’ll give this meal a try.

 

By the way, I entered my “Curried Chicken Salad with Pineapple” recipe in the “Char-Broil Summer of Grilling Giveaway” contest featured on RecipeTips.com. Apparently, they have their first drawing at the end of May, so I’m keeping my fingers crossed. I want that Quantum grill!