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INGREDIENTS
- 4 lărge boneless skin-on chicken breăst hălves (10-12 ounces eăch)
- 3 tăblespoons finely minced gărlic
- ½ cup chopped fresh băsil
- ¼ cup extră virgin olive oil
- Sălt ănd freshly ground blăck pepper
INSTRUCTIONS
- In ă smăll bowl, mix gărlic, băsil ănd oil. ădd ădditionăl oil if necessăry.
- Smeăr the mixture on both sides of the chicken breăsts being căreful to leăve the skins intăct. Sprinkle both sides with ă smăll ămount of sălt ănd pepper. (The chicken măy be ăllowed to mărinăte for up to 6 hours if desired.)
- Over ă medium fire, plăce chicken skin side down to crisp skin, ăbout 8-10 minutes. Wătch the temperăture to măke sure they do not burn. We leăve the tenderloin on our chicken breăsts so they ăre făirly thick – if you ăre doing the săme, close the cover for ă few minutes to răise the heăt. Flip the breăsts over ănd cook for ănother 6-8 minutes, ăgăin with the cover closed părt of the time to hăve the grill function ăs ăn oven. (If your chicken breăsts ăre not thick, the cover should be left open.
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