Lemon Garlic Chicken with Creamy Basil Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Add chicken thighs to a large re-sealable plastic bag. Prepare lemon peel (zest), fresh lemon juice, minced garlic and 1 Tbsp (15 mL) basil. Add to the bag with the olive oil. Seal bag and use your hands to massage marinade into thighs. Refrigerate at least one hour and preferably overnight.
Preheat grill over medium-high heat. Remove chicken from marinade and place on grill. Grill approximately 6-8 minutes on each side and until chicken reaches an internal temperature of 165°F (74°C).
While chicken is grilling prepare the sauce. Mix sour cream with salt in medium bowl. Prepare cherry tomato quarters, sliced green onion and 2 Tbsp (30 mL) minced fresh basil. Stir into sour cream. Set aside.
To make individual servings, spread a few cups (500 mL) of baby leaf spinach across dinner plate. Sprinkle finely sliced red onions around perimeter. Add grilled chicken thigh to centre and top with dollop of the creamy basil sauce. Serve any extra sauce on the side.
Substitute other fresh herbs for the basil using any combination of chives, oregano, marjoram, mint, thyme and/or rosemary.
|Per 315 g serving||Amount|
|Saturated Fat||5 g|
|Per 315 g serving||% Daily Value|