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Categories:
sweet onions fresh basil leaf fresh Italian parsley olive oil sherry wine vinegar garlic salt pepper
Viewed: 70 - Published at: 4 years agoIngredients
- 1 large sweet onions, chopped or 2 cups sweet onions
- 1 cup lightly packed fresh basil leaf
- 12 cup lightly packed coarsely chopped fresh Italian parsley
- 3 tablespoons olive oil
- 2 tablespoons sherry wine vinegar
- 2 tablespoons minced garlic
- 12 teaspoon salt
- 12 teaspoon pepper
Method
- Blend onion and 2 tablespoons water in blender until smooth, adding additional 1 tablespoon water if necessary.
- Strain through fine strainer into small bowl, pressing with spatula to extract juices; discard pulp.
- Return juice to blender, along with all remaining marinade ingredients; blend until smooth.
- Reserve 1/4 cup of the marinade; cover and refrigerate.
- 2.
- Pour remaining marinade in large resealable plastic bag.
- Add chicken, turning to coat.
- Refrigerate 6 to 8 hours or overnight, turning occasionally.
- 3.
- Heat grill.
- Remove chicken from marinade; discard remaining liquid.
- Sprinkle chicken with salt and pepper.
- Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.
- 4.
- Sprinkle chicken with chopped basil; serve with reserved marinade.
