Based on a recipe from The America's Test Kitchen Quick Family Cookbook, p. 279. Prepared for dinner on April 6, 2013. Serves 8-10.
This is an easy method for grilling chicken breasts. In addition, it is a great way to enhance the flavor of sometimes-bland supermarket cherry tomatoes, turning them into a simple yet delightful side dish.
Ingredients
24 ounces cherry tomatoes
2 tablespoons extra-virgin olive oil
6 tablespoons extra-virgin olive oil
Fresh basil
2 tablespoons red wine vinegar
2 garlic cloves
4 bone-in split chicken breasts, approximately 12 ounces each
Salt and black pepper
2 tablespoons extra-virgin olive oil
6 tablespoons extra-virgin olive oil
Fresh basil
2 tablespoons red wine vinegar
2 garlic cloves
4 bone-in split chicken breasts, approximately 12 ounces each
Salt and black pepper
Instructions
- Prepare the tomatoes: Toss tomatoes with 2 tablespoons oil.
- Thread the tomatoes onto metal skewers through the stem end.
- Prepare the vinaigrette: Chop the basil so you have ¼ cup of chopped fresh basil.
- Mince the garlic using a garlic press.
- Whisk together the oil, basil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Prepare the chicken: Cut each split breast in half crosswise and trim excess fat and skin.
- Pat dry and season with salt and pepper.
- Preheat a gas grill: turn all of the burners on high and close the lid, about 15 minutes.
- Clean the grill grates and apply a vegetable spray that is formulated for use on the grill.
- Turn off all but the primary burner which should remain on high or adjusted to maintain a temperature of 350°.
- Place the chicken on the hot side of the grill and cook until lightly browned, about 3 minutes per side.
- Move the chicken to the cool side of the grill with the thicker sides of the chicken closer to the hot side of the grill.
- Cover and cook, turning and rotating the meat as needed, until the internal temperature is 160°, 15-30 minutes depending on your grill.
- Transfer the cooked chicken to a platter, tent loosely with aluminum boil, and rest for 5 minutes.
- Grill the tomatoes: Place the tomatoes on the hot side of the grill.
- Cook the tomatoes until lightly charred and blistered, turning as needed, about 5 minutes.
- Drizzle chicken and tomatoes with the vinaigrette and serve.
Toss cherry tomatoes in Extra Virgin Olive Oil (EVOO) and thread onto metal skewers. |
Whisk together EVOO, red wine vinegar, minced garlic, chopped basil, salt, and pepper. |
Trim chicken breasts, cut in each in half, pat dry, and season with salt and pepper. |
Brown both sides of the chicken over direct heat then cook on indirect heat to an internal temperature of 160°. |
While the chicken rests, cook the tomatoes over direct heat, turning as needed, until blistered and lightly charred. |
Drizzle the chicken and tomatoes with the vinaigrette and serve. |
No comments:
Post a Comment