- ½ cup olive oil
- 2 cloves garlic, minced
- 2 Tbs. finely chopped fresh basil
- ½ tsp. dried oregano
- 2 tsp. grated lemon zest
- 1 Tbs. fresh lemon juice
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ tsp. red pepper flakes
- 3 Tbs. mayonnaise
- 1 Tbs. red wine vinegar
- 4 boneless, skinless chicken breasts (about 1½ lbs.)
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For the Grill, Poultry
Active Time: 20 minutes
Start to Finish: 40 minutes, excluding up to three hours for marinating.
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 Tbs. oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.
Prick chicken breasts all over with a fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire or medium-high heat on gas grill, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Serve with mayonnaise mixture.