A juicy, herby grilled chicken.
A flavourful marinade made with fresh herbs and vinegar add great taste throughout the chicken with extra sauce drizzled on the side.
Put all the ingredients for the marinade and the sauce into a food processor and whiz till pureed and blended.
Check for salt, pepper and sweetness.
Adjust the vinegar for more or less tartness.
I like a bit of honey to take off the vinegary edge but if you like it tart, you can omit the honey.
In a plastic baggie, drop the butterflied chicken breasts.
Add a ¼ cup or so of the sauce to marinade the chicken.
Zip the bag and mix the marinade around to coat the chicken.
Leave for an hour.
Fire up the grill, and grill the chicken breasts till done.
They shouldn't take too long since the breasts were sliced to be thin.
About 10-15 minutes on the first side and about 7-10 on the other side depending on the thickness.
Pull off the heat and allow to rest awhile.
Serve with the herb sauce on the side.