Ingredients
Scale
- 4 large boneless skin-on chicken breast halves (10–12 ounces each)
- 3 tablespoons finely minced garlic
- 1 teaspoon kosher salt
- ½ cup chopped fresh basil
- ¼ cup extra virgin olive oil
- Olive oil, salt, and freshly ground black pepper for skin
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a small bowl, mix minced garlic, kosher salt, chopped basil, and olive oil to create the marinade.
- Coat each chicken breast with the marinade on both sides and place them in a gallon zip lock bag. Refrigerate for 4 to 12 hours.
- Preheat the grill to medium heat. Remove chicken from the bag and wipe off excess marinade from the skin side. Brush with olive oil and season with salt and pepper.
- Grill chicken skin-side down for 8-10 minutes, turning halfway for crosshatch marks.
- Flip chicken over and move to cooler part of the grill; cover and cook for another 8-10 minutes until reaching an internal temperature of 155°F.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approximately 140g)
- Calories: 280
- Sugar: 0g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg