6 boneless, skinless chicken breasts
4 cloves of garlic, peeled and de-germed
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh marjoram leaves
1 cup fresh oregano leaves
1/2 cup fresh thyme sprigs
1/2 cup fresh parsley sprigs
1/2 cup fresh rosemary branch tips
1/4 cup fresh tarragon leaves
1 cup lemon juice
1 cup white wine
1/4 cup olive oil
Salt and fresh ground pepper
Pound the chicken breasts as thinly as you can without ripping them, and place in a large non-reactive baking dish.
Mince the garlic and scatter over the chicken.
Coarsely chop all the herbs together and toss into a bowl. Pour in the lemon juice and olive oil and mix well. Pour the herb mix onto the chicken and coat the chicken well with the herb mixture. Marinate 1- 1½ hours.
Get the grill very hot, and clean and lubricate the grate really well.
Lift the chicken out of the marinade and set on paper toweling to dry a little. Leave any herbs still on the chicken alone.
Grill the first side until the edges show white. Flip the chicken and get ready to remove them. They will finish cooking in a minute or two.
Remove from the grill just before the chicken seems done. The carry-over (residual heat still in the meat) will finish the cooking on the way to the table.
Serve with wedges of lemon to drizzle over.
NOTES: This recipe is supposed to feed six. I find this dish to be very popular, and always make more in the vain hope there will be leftovers for a sandwich the next day. It makes a killer sandwich, especially with pesto or salsa verde, and tomatoes.
SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets