Garlic and Mint Chicken Breasts

Ingredients

• 1/2 cup fresh mint leaves
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon chili powder
• 1/4 teaspoon fresh ground black pepper
• 4 garlic cloves
• 4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 pounds)
• fresh mint sprig (optional)

Directions

1. 1

   For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth.

2. 2

   Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

3. 3

   Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) If desired, garnish with mint sprigs.