Grilled Chicken With Mint And Pine Nut Gremolata

1 cup fresh mint

2 TBS pine nuts, toasted

2 tsp grated lemon rinds

2 garlic cloves, minced

6 tsp olive oil 

3/4 tsp kosher salt

4 skinless boneless chicken breasts


Chop mint, pine nuts and lemon rind very finely, or use a mini chopper to chop. Add these ingredients, 4 tsp olive oil and 1/4 tsp salt in a bowl and mix to combine. Set aside.

Heat grill to  medium heat. Pat chicken dry. Salt and pepper chicken. Brush remaining oil on chicken. Grill chicken until done. Remove from grill and let the chicken rest for 5 minutes. Cut chicken across the grain. Plate and serve gremolata  over the chicken.