The recipe for this delicious grilled chicken comes from The No-Salt Cookbook by David and Thomas Anderson. The simple marinade infuses the meat with flavor, and you’ll especially notice the fresh citrus tang. For best results, allow the breasts to steep in the marinade at least 6 hours. This chicken not only tastes great on its own, but also makes a fabulous addition to a green salad – just slice and top.
SODIUM CONTENT: 88 mg per serving
1/2 c. red wine vinegar
1/4 c. olive oil
juice of 1 lemon
1 T. no-salt-added Dijon style mustard
2 T. chopped fresh parsley
4 fresh basil leaves, chopped
1 t. dried oregano
1/8 t. ground sage
freshly ground black pepper, to taste
6 boneless skinless chicken breasts, washed and trimmed of any excess fat
Place all of the ingredients for the marinade into a large zip-top plastic bag. Seal bag and shake vigorously to combine. Open the bag and add the chicken. Re-seal and shake again, inverting several times to coat the breasts thoroughly. Place bag in the refrigerator and allow to marinate at least a few hours, preferably all day. Shake the bag once or twice over that period if you are home.
At mealtime, remove the bag from the refrigerator. Preheat the grill or broiler. Once ready, grill or broil over medium heat until cooked through. Serve immediately.