basil marinade for chicken skewers

Sweet Basil is the happy herb, the bugs don't like it so they don't nibble the leaves when nobody's looking, so that means more of those luscious green leaves for me to harvest for dinner. I found this recipe in a cookbook a few years ago, how many years we won't get into that now, but over time I've changed a few of the ingredients and the quantities to reflect my own tastes, which is how most favorite recipes evolve over time to reflect your style of eating.

Last week it seemed like everyone I know was eating skewers for dinner so I jumped on the bandwagon and brought back this recipe for basil marinade, just in time to marinate chunks of skinless boneless chicken breast from my favorite local market, I'm not going to call it a happy market though, that's just a bridge too far. I kept asking my husband, do you like this marinade? do you like these chicken skewers?

He said yes, yes but I think the left over chicken from dinner that we had for lunch in a salad may have even been better the second day. I don't know if that's good or bad or even if it matters but I thought I would point that out, maybe better the second day.

basil marinade for chicken skewers

makes 1 & 3/4 cups

1 cup sweet basil, loosely packed

1 lemon, juiced

2 t honey

3 T soy sauce

2 t minced garlic

2 t grated fresh ginger

1 shallot, minced

2 T rice wine vinegar

1/2 cup olive oil

Sea salt and freshly ground black pepper, to taste

Place all the ingredients in a large bowl and whisk together.

4 skinless boneless chicken breasts cut into cubes

Add the chicken and mix together.

Rest in the fridge for several hours, before grilling.

Grill the chicken skewers using the bottom of the bowl marinade to brush the skewers.

I just keep turning and brushing until the skewers are brown and glistening, until they look like something you want to eat. This recipe makes enough for dinner with leftovers for a small family.

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Marinade Ingredients
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1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
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