Sellersburg, Ind —
• 1 cup of fresh mint leaves (coarsely chopped)
• 2 Tbs of chopped shallot
• 1 Tbs olive oil
Remember to stay with the chicken when grilling. Chicken breasts can be temperamental, and every fire has its own personality.
Total grilling time for me on charcoal was around 20 to 25 minutes, but they were large chicken breasts. Half the time was spent with the lid to the grill on with the grates open to
promote cooking from the top and bottom of the meat. I also let the chicken rest for 15 minutes before putting it on the grill.
Oh, and something very important. Once you take the chicken out of the marinade, throw the marinade away. You do not want to mistake this for your sauce.
Once your chicken reaches the proper temperature, bring it in and let it rest for 5 minutes, allowing the juices to redistribute. Drizzle with the sauce and top with the mint salad. We served this with
asparagus and wild rice. Give it a try. It's something different, and I think you will like it.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.