Printed from Jenn's Food Journey, adapted from Food & Wine
2 boneless, skinless chicken breasts
1/4 cup parsley leaves
1/4 cup basil leaves
1/4 cup chives, roughly chopped
1 large jalapeno, stem and seeds removed, quartered
2 Tablespoons fresh rosemary
1 teaspoon dried thyme
1 garlic clove, quartered
1/3 cup olive oil
salt and pepper
1/3 cup mayonnaise
1 Tablespoon lemon juice
Place the parsley, basil, chives, jalapeno, rosemary, thyme and garlic in a bowl of a food processor. Turn on and slowly add in the olive oil. Season with salt and pepper to taste. Remove 2 Tablespoons of the mixture and set aside. Place the chicken in a shallow dish or resealable plastic bag and pour the remaining marinade over it. Seal or cover and place in refrigerator for at least 1 hour (mine sat for 3 hours).
Meanwhile, in a small bowl, mix the mayonnaise and lemon juice together until well combined. Add the reserved herb mixture a little at a time until you get the flavor you want (I added it all). Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to rest for 5 minutes. Serve with aioli and enjoy!