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Grilled Chicken With Walla Walla Onion & Mint

Serves 4


  • 4 boneless skinless chicken breasts, cut into strips
  • 1/4 cup olive oil
  • Zest and juice of one lemon
  • 1 tsp dry marjoram, oregano, or basil
  • Black pepper, to taste
  • Salsa:
  • 1 large Walla Walla Sweet Onion, chopped
  • 1 clove of garlic, finely chopped
  • 3 tbsp red or white wine vinegar
  • 1/2 cup packed mint leaves, chopped
  • Salt and freshly ground pepper, to taste


  1. Toss chicken with olive oil, lemon, herbs and pepper. Chill, and marinate for one to six hours.*
  2. Preheat grill to medium.
  3. Make salsa by combining onion, garlic, vinegar, and mint. Set aside.
  4. Remove chicken and discard marinade. Pat dry and grill chicken over medium heat. Cook until firm to the touch and 165°F. Salt to taste.
  5. Transfer chicken to a platter, and salsa to a serving bowl. Spoon salsa over chicken as it is served.
  6. *Cook's Note: Chicken may be marinated overnight for your convenience.

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