My favorite part of summer is being able to grill and have fresh herbs growing in pots on my patio. At the end of the season, I am sad to see them go.
I use them almost everyday, finding some way to use them in my daily cooking.
The easiest herbs for me to grow here in New Jersey are:
this photo was taken in May, they are 3 x the size now
These seem to do very well all summer.
(My cilantro always dies since it hates the NJ humidity).
Here is a great way to use your fresh herbs for chicken on the grill.
Herby Grilled Chicken:
4 boneless chicken breasts
handful of chopped parsley, basil, thyme leaves, rosemary, chives, and whatever herb you have
3 garlic cloves, minced
zest and juice of a lemon
kosher salt & pepper
In a shallow bowl, combine your herbs with lemon zest and olive oil. Lay the chicken breasts in this mixture and coat with lemon juice and olive oil. Sprinkle w/ kosher salt & pepper and let marinate at least an hour. The longer the chicken sits in this, the better it will taste.
Prepare your grill or grill pan and cook the breasts until done (about 12 minutes total, depending on the thickness).
Let the breasts rest a few minutes so the juices redistribute.
This makes a moist and flavorful chicken breast.