Grilled Chicken Nancy

I love cooking for our soul mate Nancy, who enjoys being cooked for! She raved when she and my brother came over for a summer BBQ recently and said about this recipe "This is a keeper!". So I'm keeping it; right here.

3 chicken breasts, pounded to about 1/2-inch thickness

Marinade

1/4 cup olive oil

Juice and zest of 1 lemon

1 Tbsp fresh thyme leaves, minced

3 cloves garlic, finely minced

12 fresh basil leaves, julienned

2 Tbsp soy sauce

1 Tbsp Balsamic vinegar

1 tsp kosher salt

Freshly ground back pepper, to taste

Fresh basil leaves to garnish

Whisk together the marinade ingredients and submerge the chicken in it. Allow to marinate a good hour in the refrigerator, turning often.

Heat grill to high. Grill breasts on high turning every 2-3 minutes. About halfway into cooking, I pour on the remaining marinade - this assures it gets cooked through, and generates a good bit of flame-up to brown the edges of the chicken nicely - so use caution with the flames! Cook only until the center reads 155-160F with a digital instant-read thermometer.

Allow to rest for five minutes covered with foil - the breasts should continue to heat up to 165F.

Serves 4.

Cook’s Notes: I served these with egg noodles tossed with grape tomatoes, shallots and spinach.

Comments

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