Simply Grilled Chicken Breasts
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Vegetable Oil3 cloves
Garlic (unpeeled)1 cup
Extra-Virgin Olive Oil2 tsps
Dried Thyme2 tbsps
WaterDirections:
1
Watch how to make this recipe
2
In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil
3
Season the garlic mixture with salt, and pepper, to taste
4
Let sit for at least 15 minutes
5
Meanwhile, prep the chicken breasts
6
Rinse and dry the chicken thoroughly
7
Find the ridge along the side of the chicken breast, and carefully pull off the tender
8
Take each breast and pound gently to an even thickness
9
Do not pound too thin; the breast will not be completely uniform
10
If there is a skinny little triangular tip, go ahead and cut off and discard
11
Prep the tenders by slicing off any jagged edges
12
Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes
13
Preheat the grill to hot
14
Once the chicken has rested, brush liberally with the garlic-infused vegetable oil
15
Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back)
16
Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes
17
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
18
Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through
19
Allow the grilled chicken to rest for 5 minutes, covered, before serving
20
Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using
21
Preheat the oven to 275 degrees F
22
Place the halved tomatoes, onions, and garlic cloves on a baking sheet
23
Drizzle with half the olive oil and sprinkle with thyme, salt and pepper
24
Toss to coat well
25
Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour
26
After the second hour, remove the baking sheet, and set aside the unpeeled garlic
27
Place the rest of the vegetables and the pan juices in a food processor or blender
28
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
29
Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil
30
Pulse the mixture until chunky, or puree until smooth, depending on desired consistency
31
Taste the sauce and season with salt, and pepper, if necessary
32
Yield: about 1 1/4 cups *Cook's Note: The tomatoes do not have to be "good" tomatoes