Basil Marinated Grilled Chicken Breasts
June 2, 2009 • Meat & Poultry
I promised you the recipes from the dishes I created for the Foodbuzz 24, 24, 24 event last weekend, so here goes the first one. In order to make the succulent chicken breasts, start by creating a basil marinade. This is similar to a basil pesto, but without the pine nuts and Parmigiano Reggiano cheese. I always like to use a food processor for things like this, and I start by whirling the garlic around to mince it finely first. Next, I added the fresh basil leaves to the food processor…
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Basil Marinated Grilled Chicken Breasts
Serves 84 cloves garlic
2 cups lightly packed basil leaves
extra virgin olive oil, about 1/2 cup
1/2 teaspoon salt
8 boneless chicken breasts, patted dry so the marinade will stick)Mince garlic in a food processor, then add basil and process until roughly chopped. Drizzle in olive oil until a thin ketchup consistency is achieved. Add salt and whirl for 5 seconds to combine. Place chicken in a baking dish and pour marinade over chicken, turning pieces to coat evenly. Cover and refrigerate for 4 hours. Grill over medium high heat until cooked through, about 8 minutes per side.