Lemon Basil Chicken

One of the best parts about summer is breaking out the BBQ and grilling dinner outside.  I use breast for this recipe, but it is equally delicious with chicken thighs.

4 Boneless, Skinless Chicken Breasts
1/4 c Lemon Juice
1 Tbsp Lemon Zest
1/4 c Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Honey
1/4 c Fresh Chopped Basil
1/4 c Olive Oil
Kosher Salt
Fresh Ground Black Pepper

In a bowl whisk together the lemon juice, lemon zest, red wine vinegar, dijon mustard, honey. a large pinch of salt and a few grinds of pepper.  While whisking slowly drizzle in the olive oil, then add the basil.  Place the chicken in a zip lock bag and add the lemon vinegar mixture.  Massage the chicken so that it is evenly coated.  Seal the bag and refrigerate for at least 3 hours or up to overnight.

Pre-heat the grill to medium high heat.  Grill the chicken about 8 minutes with the lid closed.  Flip the chicken and grill about another 8 minutes with the lid closed.  Using a meat thermometer check the temperature of the chicken.  You want the temperature to be around 165 degrees.  The chicken should feel firm, but with a slight give.  Flip the chicken and continue cooking the chicken if the 165 degree temperature is not met, checking the chicken every 4 - 5 minutes for doneness. remove the chicken from the grill to a platter and cover with foil.  Let the chicken sit about 5 minutes before serving.

​Serves 4