Ingredients
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
- 1 tablespoon finely chopped red onion
- 2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 clove garlic, chopped
- 4 boneless, skinless chicken breast halves (about 2 pounds)
Directions
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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By cam112024_1262573
Philadelphia, PA
on June 14, 2009
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We made this for the first time a week or two ago. We only marinated it for like an hour or two but it still came out great. The salt seems a little high, but the peppercorns give it a nice kick and there is nothing bad I can say about it. We even did it inside on a grill pan.
By jollyk_11646646
Irvine, CA
on April 27, 2009
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I love this chicken recipe. I add crushed red pepper to it to make it a lil spicy. I have made it a couple times now and it's a hit!
By EmmiKate
west river, MD
on July 18, 2008
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I made this chicken for my family a month ago, and they're still talking about it!
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