Chicken Breast With Basil-Mint Sauce

This healthy buttermilk chicken breast recipe has all the flavor of buttermilk fried chicken without the frying. The herb sauce recipe brings together mint, basil and ground coriander — perfect for serving with the chicken, or make extra and toss with pasta.

Prep/Cook Time: 5 Hours 20 Minutes, Servings: 8

Ingredients

Buttermilk Brine

• 4 cups buttermilk
• ¼ cup sugar
• 2 shallots, finely chopped
• 8 cloves garlic, minced
• 2 tablespoons salt
• 2 tablespoons chopped fresh oregano
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground pepper

Chicken

• 4 (8-ounce) boneless, skinless chicken breasts, trimmed
• 1 tablespoon extra-virgin olive oil

Herb Sauce

• 1½ cups packed fresh basil leaves, finely chopped
• ¼ cup packed fresh mint leaves, finely chopped
• 1 small garlic clove, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ⅛ teaspoon freshly ground pepper

Directions

1. To prepare buttermilk brine: Combine buttermilk, sugar, shallots, 8 cloves garlic, 2 tablespoons salt, oregano, thyme, rosemary, Worcestershire sauce and 1 teaspoon pepper in a bowl. Stir until the sugar and salt dissolve.
2. To marinate chicken: Place chicken in a sealable gallon-size plastic bag. Pour in the brine mixture, seal and refrigerate for at least 4 hours and up to 12 hours.
3. To prepare sauce: Combine basil, mint, 1 clove garlic, vinegar, oil, coriander, ½ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Let stand at least 1 hour before serving (or cover and refrigerate for up to 3 days).
4. To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
5. Remove the chicken from the brine (discard the brine) and pat dry with paper towels. Rub 1 tablespoon oil all over the chicken and let stand at room temperature for at least 10 minutes and up to 30 minutes.
6. Oil the grill rack. Grill the chicken, with the lid closed, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 4 to 6 minutes per side. Serve the chicken with the herb sauce.

Nutritional Information

Per Serving: 214 calories; 12 g fat (2 g sat, 8 g mono); 63 mg cholesterol; 2 g carbohydrate; 1 g added sugars; 1 g total sugars; 24 g protein; 0 g fiber; 682 mg sodium; 256 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.