This is a recipe inspired by my garden. This year my basil and parsley is growing like crazy, which is a great problem to have I think. I wanted to use some of the herbs to make a sauce for the grilled chicken that I was planning for dinner. I saw the capers, an ingredient that my oldest loves, and this is what I came up with. If you’re in the mood for pork or steak, the sauce will work well with either of those.
Grilled Chicken and Garden Herb Sauce
- 3 Chicken breasts
- 2 Tablespoons Parsley
- 3 Tablespoons Basil
- 2 Tablespoons Walnuts
- 1 Tablespoon Balsamic vinegar
- 3 Tablespoons Olive oil
- 1 Tablespoon Honey
- 1 Tablespoon Chicken broth
- 3 Oz. Capers
- 1 Small jalapeno
- 1 1/2 Teaspoons Salt
For the Chicken
- Heat grill to medium high.
- Coated with olive oil and season with 1 teaspoon of salt.
- Put chicken on the grill and cook 10 minutes on each side, until the juices run clear. If you don't like a lot of char on the chicken, cook 7 each side then remove to indirect heat (the side where the burners are off and cook until done.
For the Sauce
- Add all ingredients, except for the capers, to your blender and blend for a couple minutes.
- Add in the drained capers and give a few pulses. I don’t want to puree the capers, just buzz it enough to incorporate the flavor.
- Top the chicken with the sauce and you’re all set for a fresh herby dinner! Serve with egg oodles and cauliflower.