Shelly's Recipe

GRILLED CHICKEN BREASTS WITH BASIL MARINADE

Category: Poultry I

1/3 cup extra-virgin olive oil plus extra for drizzling
1/3 cup fresh lemon juice
1/3 cup boiling water
3 cloves garlic, peeled
1 large bunch fresh basil, stemmed
1 tsp salt and pepper
2 to 2 1/2 lbs boneless, skinless chicken breasts (4 to 6 halves)
2 bricks, wrapped in heavy-duty aluminum foil, shiny side out

To make the marinade, combine the olive oil, lemon juice, boiling water, garlic, basil, salt and pepper in a food processor or blender and process to a smooth paste. (Marinade may be refrigerated tightly covered for at least 3 days.) Reserve 1/4 cup of the marinade for basting.

In a glass dish, pour remaining marinade over 2 to 2 1/2 pounds of boneless, skinless chicken breasts, turning to coat. Marinate, covered, in the refrigerator for 2 hours.

Preheat the grill to high. When ready to cook, brush and oil the grill grate. For extra smoke flavor, toss a few soaked wood chips on the coals, inverted V bars or lava stones before grilling.

Arrange the breasts smooth side down, all in the same direction on the hot grate. Place the foil-wrapped brick over 2 breasts at a time and grill them for 2 minutes. Remove bricks and, using tongs, rotate the breasts 45 degrees. Replace bricks and grill them for 2 to 4 minutes more. This creates a crosshatch of grill marks.

Turn breasts over with tongs, brush with reserved marinade and grill the other side, rotating each breast 45 degrees after 2 minutes (reapply the bricks after each turn and rotation). The total cooking time for a skinless, boneless chicken breast will be 4 to 6 minutes per side.

Place breasts on a platter, drizzle with olive oil and serve.