Tuesday, August 3, 2010

The Best Grilled Chicken Breast

* 4 boneless, skinless chicken breast halves (6 ounces each), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

* 3 tablespoons finely chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1 tablespoon finely chopped shallots
* 1 teaspoon dijon mustard
* 1 teaspoon honey
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 tablespoons extra virgin olive oil

1. Prepare the grill for medium-hot direct-heat grilling (see note below).

2. To prepare the chicken, lightly pound the chicken to an even thickness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

3. To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.
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Recipe Notes
To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a teaspoon of vegetable oil, and rub onto the surface of the grill with a pair of tongs.