Easy recipe Grilled Chicken With Sicilian Mint Sauce Recipe

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six x one hundred and twentyg small chicken breast fillets about two lemons six fresh bay leaves one hundredml extra virgin olive oil about two teaspoons torn marjoram (Recipes by ingridients marjoram) (Recipes by ingridients marjoram) leaves about one/about two small Spanish onion, finely chopped about one clove garlic, finely chopped sixtyml (one quarter cup) red wine vinegar (Recipes by ingridients vinegar) about one teaspoon honey Pinch dried chilli (Recipes by ingridients chilli) flakes one quarter cup finely chopped spearmint leavesStep about one Remove tenderloins from chicken and reserve for another use. Using the flat side of a meat mallet, flatten chicken to an even thickness. Cut about one lemon (Recipes by ingridients lemon) into six thin slices. Place a slice on each breast, top with a bay leaf and secure with kitchen string. Place in a flat container and squeeze the juice from the remaining lemon (Recipes by ingridients lemon) over, drizzle with about two tablespoons oil and scatter with. marjoram (Recipes by ingridients marjoram) (Recipes by ingridients marjoram) Grilled Chicken With Sicilian Mint Sauce Recipe. Step about two For Sicilian mint (Recipes by ingridients mint), sauce (Recipes by ingridients sauce) place onion in a bowl, cover with boiling water (Recipes by ingridients water) and stand for about five minutes, then drain well and return to bowl. Add remaining oil and rest of the ingredients and season with sea salt and freshly ground black pepper. Step three Preheat a barbecue to medium. Season chicken, then cook, plain side down first, for about two minutes or until white around edges, turn and cook for a further about two minutes or until cooked through. Serve chicken drizzled with sauce (Recipes by ingridients sauce) or sliced and tossed through the kipfler and mushroom salad (Recipes by ingridients salad) (see related recipe)..