4 large boneless skin-on chicken breast halves (10–12 ounces each)
3 tablespoons finely minced garlic
1 teaspoon kosher salt
½ cup chopped fresh basil
¼ cup extra virgin olive oil
Olive oil, salt and freshly ground black pepper for skin
- In a small bowl, mix garlic, 1 teaspoon of the salt, basil and the oil. Add additional oil if necessary. (I found a mortar and pestle to work best. Adding the salt to the garlic will help mash the garlic to a paste. Then just add basil and oil and use the pestle to finish)
- Smear the mixture on both sides of the chicken breasts being careful to leave the skins intact.
- Gently place the breasts into a gallon zip lock bag and marinate refrigerated for four hours and up to 12 hours.
- When ready to grill, remove from the bag and wipe just the skin side free of the marinade. Then brush on olive oil, and sprinkle on salt and pepper (wiping the skin side helps the skin to brown without burned basil pieces).
- Over a medium fire, place chicken skin side down to crisp skin, about 8-10 minutes, turning 90 degrees half way through to get cross hatch marks.
- Once the skin is crisp, flip each piece over and move to a cool side of your grill and cook for 8-10 minutes with the cover closed. Try to maintain an internal grill temperature of 425 degrees F. by adjusting burners on or off to keep to that temperature.
- Remove chicken when the internal temperature reaches 155 degrees F. using a probe thermometer.
- Cover loosely with foil allow to rest for 5 minutes before serving. The internal temperature will rise above 160 degrees F. as they rest.
- Serve either whole or sliced for your family or guests with our Grilled Balsamic Peaches.
Recipe adapted from License to Grill