| Ingredients |
16 oz chicken breast, boneless, skinless, 4 breast
1 1/2 tsp Basil
1 1/2 tsp Oregano
1 1/2 tsp Thyme
Salt, to taste
Pepper, to taste
3 tbsp Oil
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| Preparation |
1. Mix all the spices together in a bowl. Add oil and rub on meat. We used
chicken and pork chops the night we made this.
2. Cover and refrigerate for at least 1 hour.
3. Cook on medium indirect heat on the grill. If chicken, cook until fluids run clear.
I rec that you serve with Tapenade, a black olive sort of chutney. Recipe is on the page. |
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