Grilled Tomato Basil Chicken
This Grilled Tomato Basil Chicken is one of my favorite ways to use up all the fresh basil in my herb garden. We made this several times over the past few months, and we just can’t seem to get enough of it. It is packed full of delicious flavor!!! Fresh tomatoes, fresh basil, balsamic vinegar, garlic – YUM!
We made the whole recipe and had some leftover chicken. We ate the leftovers tossed in some pasta and sauce. OMG! It might have tasted better the second time around. I am getting hungry just thinking about this yummy chicken!!
Don’t forget to pound your chicken breasts to an even thickness before marinating. Pounding your chicken keeps the chicken from drying out when you grill. We pound the chicken in a ziplock bag and then pour the marinade over it. Use a meat mallet or rolling pin to pound that hump out!
We let the chicken marinate overnight for maximum flavor. If you don’t have that long, just let it hang out in the marinade at least an hour.
Grilled Tomato Basil Chicken
INGREDIENTS:
- 3 medium tomatoes, quartered
- ¼ cup fresh basil leaves
- ¾ cup balsamic vinegar
- 2 Tbsp olive oil
- 1 garlic clove, minced
- ½ tsp salt
- 6 boneless, skinless chicken breasts, pounded to an even thickness
INSTRUCTIONS:
- Place tomatoes, basil, vinegar, olive oil, garlic and salt in a food processor. Cover and process until smooth. Reserve ¼ cup to brush on chicken during cooking.
- Place chicken breasts in a gallon size ziplock bag. Pour marinade over chicken. Seal bag and refrigerate 1 hour to overnight.
- Remove chicken from marinade and grill until done, approximately 10 to 12 minutes. Brush with reserved marinade before removing from grill.
Excellent flavors! Definitely will do this again!
Is it safe to brush the uncooked marinade over the cooked chicken?
As long as you use the reserved marinade and not the marinade the chicken was in.