Brandon tested several grilled chicken recipes this summer, and this was one of the favorites. It is also another great way to use the basil from our garden!
-George Stella, Food Network
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. chopped basil leaves, plus 4 sprigs for garnish
1 Tbsp. finely chopped red onion
2 tsp. kosher salt (1 tsp. sea salt)
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breasts (about 2 lbs)
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
-George Stella, Food Network
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 Tbsp. chopped basil leaves, plus 4 sprigs for garnish
1 Tbsp. finely chopped red onion
2 tsp. kosher salt (1 tsp. sea salt)
1 tsp. whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breasts (about 2 lbs)
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
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