Grilled Basil-Marinated Chicken
This simple recipe features chicken breasts marinated in a vibrant basil, red wine vinegar, and garlic mixture. After marinating for several hours, the chicken is quickly grilled until cooked through, resulting in a flavorful and tender main course. It's an easy, low-carb dish perfect for grilling.
Equipment
- 1 Mixing Bowl For whisking the marinade.
- 1 Sealable Plastic Bag (gallon-sized) For marinating the chicken.
- 1 Grill (Charcoal or Gas) Essential for cooking the chicken.
- 1 Tongs For handling the chicken on the grill.
- 1 Platter For serving the finished chicken.
Ingredients
Main
- 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)
Instructions
- 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.
Notes
Ensure chicken breasts are of similar thickness for even cooking; pound them slightly if necessary. The marinating time is crucial: 3 hours allows the flavors to penetrate, while extending up to 12 hours deepens the basil and garlic notes. Avoid over-marinating acidic marinades with longer times as it can affect texture. Preheat your grill properly to achieve good searing and prevent sticking. Whole peppercorns add a subtle heat and aroma; for a more intense pepper flavor, lightly crush them before adding to the marinade.