This herb-infused grilled chicken is even better when you serve if with a fresh Caprese salsa of grape tomatoes, fresh mozzarella balls and fresh basil.  It’s a perfect chicken dish for summertime entertaining.

Yield: Serves 8

Total: 1 Hour, 15 Minutes

 

Ingredients:

 

      CHICKEN:

•  1 cup fresh basil leaves

•  6 garlic cloves

•  1/4 cup olive oil

•  1/2 teaspoon kosher salt

•  1 teaspoon pepper

•  8 small chicken breast halves with bone and skin (5 lbs. total)

SALSA:

•  1 qt. mixed colors cherry and grape tomatoes, halved

•  2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini

•  1 cup roughly chopped fresh basil leaves

•  3/4 cup extra-virgin olive oil

•  1/2 cup white balsamic vinegar

•  2 garlic cloves, minced

•  1 teaspoon kosher salt

•  1 teaspoon pepper

 

Preparation:

1.  Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.

2.  Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.

3.  Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.

 

Note: Nutritional analysis is per serving.

 

Sunset

JULY 2011

 

Source: MyRecipes