Ingredients
- 1/4 cup vegetable oil
- 2 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves
- Roasted Tomato and Onion Dipping Sauce, recipe follows, optional
Directions
In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
Preheat the grill to hot.
Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
Roasted Tomato and Onion Dipping Sauce:
- 5 Roma tomatoes, halved (about 1 pound)*
- 1 yellow or white onion, quartered
- 3 cloves garlic, unpeeled
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried thyme
- 1 to 2 tablespoons water
- Kosher salt and freshly ground black pepper
- *Cook's Note: The tomatoes do not have to be "good" tomatoes
Preheat the oven to 275 degrees F.
Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
Yield: about 1 1/4 cups
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By fransmith5555_1...
Madison, 64
on June 05, 2013
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Excellent, Melissa! You have taught me so many delicious ways to use produce that is past its prime. I'm always looking for ways to use up the cherry tomatoes. This sauce is terrific on pork chops, inside and outside of omelets, etc. You are the "waste not, want not cook!" Thank you for teaching me that "the most expensive ingredient is the one you throw out!" You have cut my food costs way down!
By ckav
Connecticut
on May 30, 2013
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delicious! the chicken was great on its own and the dipping sauce was better than butter on my bread. only thing I did differently was add more garlic to everything.
By LarrySusan
on May 27, 2013
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Made this for dinner tonight Everyone LOVED, Very tasty. I did add a little more garlic to oil and a little lemon juice. We didn't make the sauce to go with it but it didnt need. was just right. Will definitely make again.
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