I can believe it’s already mid-August. I feel like the garden got a late start this year and I have quite a few herbs from the backyard garden that need to get used.

I decided to create an herb sauce (using as many herbs as possible) that gets drizzled on top of grilled chicken breasts or served on the side as a dipping sauce. For this, you can use any herbs you have on hand. I decided to use a mix of mint, basil, and lemon balm…my favourite Summer Garden Herbs.

As for the chicken, I decided to use a yogurt-based marinade again. I recently used it for my Mediterranean Summer Chicken recipe, and I just love how juicy the chicken was. This time, I just added tons of garlic to the marinade for extra flavour.

This recipe does require a little bit more marination time, but it is well worth it. The great thing about this recipe is that it can be prepared ahead of time, either the evening before or the morning of.

INGREDIENTS:

For the Chicken Marinade:

  • 2 cups of yogurt

  • juice of 1/2 a lemon

  • 6 garlic cloves, minced

  • 1/4 cup of sugar

  • 2 tbsp of salt

  • 1 tsp of pepper

  • 2 tbsp of fresh oregano, chopped

  • 2 tbsp of fresh rosemary, chopped

  • 2 tbsp of fresh thyme, chopped

  • 2 tbsp of Worcestershire sauce

  • 4 chicken breasts

For the Summer Garden Sauce:

  • 2 cups of mixed herbs; like mint, basil & lemon balm

  • 1 garlic clove, minced

  • 3 tbsp of red wine vinegar

  • 3 tbsp of olive oil

  • 1/2 tsp of salt

  • 1/4 tsp of pepper

DIRECTIONS:

  1. To make the marinade, mix the yogurt, lemon juice, garlic cloves, sugar, salt, pepper, fresh oregano, fresh rosemary, fresh thyme, and Worcestershire sauce in a mixing bowl. Stir until all ingredients are well combined.

  2. Place your chicken breasts in a large plastic sealable bag. Pour your mixture into the bag with your chicken. Seal your bag and let sit in the refrigerator for at least 4 hours…up to 12 hours. This can be easily prepared the day before.

  3. To prepare your summer sauce, chop up your fresh herbs and add them to a small bowl. Add in your minced garlic, red wine vinegar, olive oil, salt and pepper. Stir to mix all the ingredients. Cover and let sit in the fridge for at least one hour, but can be prepared the day before as well.

  4. When you are ready to grill your chicken, preheat your grill / BBQ to medium-high heat. Grill chicken breasts for about 5 to 6 minutes per side.

  5. Serve with the green mixture either drizzled on top, or on the side as a dipping sauce.

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