Grilled Basil Garlic Chicken Breasts with Balsamic Grilled Peaches
Finding bonẹlẹss skin-on chickẹn brẹast sẹẹms to bẹ a challẹngẹ (at lẹast whẹrẹ wẹ livẹ) so wẹ bought skin-on bonẹ-in chickẹn brẹasts and rẹmovẹd thẹ bonẹ. With a sharp small knifẹ such as a boning knifẹ, run thẹ bladẹ along thẹ rib cagẹ to sẹparatẹ thẹ brẹast from thẹ bonẹ. You can frẹẹzẹ thẹ bonẹs for thẹ nẹxt timẹ you makẹ homẹmadẹ chickẹn stock.
Ingredients:
Ingredients:
- 4 large boneless skin-on chicken breast halves (10-12 ounces each)
- 3 tablespoons finely minced garlic
- ½ cup chopped fresh basil
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- In a small bowl, mix garlic, basil and oil. Add additional oil if necessary.
- Smear the mixture on both sides of the chicken breasts being careful to leave the skins intact. Sprinkle both sides with a small amount of salt and pepper. (The chicken may be allowed to marinate for up to 6 hours if desired.)
- Over a medium fire, place chicken skin side down to crisp skin, about 8-10 minutes. Watch the temperature to make sure they do not burn. We leave the tenderloin on our chicken breasts so they are fairly thick – if you are doing the same, close the cover for a few minutes to raise the heat. Flip the breasts over and cook for another 6-8 minutes, again with the cover closed part of the time to have the grill function as an oven. (If your chicken breasts are not thick, the cover should be left open.
- Note: If you are not comfortable telling when meat is done, pull one off and slice into a thick part to make sure there is no pink. They will sit after they come off the grill and will cook a bit on your platter so do not leave on too long.
- Jump To full instructions and recipe notes >> Read more...