Grilled Chicken with Basil Sauce

Grilled Chicken with Basil Sauce

from Emily Koller

2/3 cup extra-virgin olive oil
3 T. plus 1/4 cup fresh lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
12 chicken tenders (or 6 boneless skinless chicken breasts)
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 cup of oil, 3 T. of lemon juice, 3/4 tsp salt, and 1/2 tsp pepper in heavy-duty re-sealable plastic bag. Add chicken and seal bag. Massage the marinade into chicken. Refrigerate at least 30 minutes and up to 1 day, turning chicken occasionally.

For sauce: Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup olive oil. Grill chicken. Transfer to plate and drizzle the basil sauce over.