Garlic-Basil Grilled Chicken with Caprese Salsa

Name: Garlic-Basil Grilled Chicken with Caprese Salsa
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 340 grams cups drained) fresh mozzarella balls such as perlini or small wedges of bocconcini; 8 servings CHICKEN; 8 smalls chicken breast halves with bone and skin (5 lbs. total); 237 milliliters fresh basil leaves; 237 milliliters roughly chopped fresh basil leaves; 2 garlic cloves, minced; 6 garlic cloves; 1 quart mixed colors cherry and grape tomatoes, halved; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 59 milliliters olive oil; 177 milliliters extra-virgin olive oil; 1 teaspoon pepper; 8 servings SALSA; 118 milliliters white balsamic vinegar

You can never have too many main course recipes, so give Garlic-Basil Grilled Chicken with Caprese Salsan a try. This gluten free and primal recipe serves 8. One portion of this dish contains approximately 54g of protein, 56g of fat, and a total of 748 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up basil leaves, balsamic vinegar, olive oil, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Heat grill to high (450 to 55

Equipment you will use

Grill

with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.

Ingredients you will need

Whole Chicken

Garlic

Pepper

Basil

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Food Processor

Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.

Ingredients you will need

Mozzarella

Tomato

Vinegar

Garlic

Pepper

Basil

Salsa

Salt

Cooking Oil

Equipment you will use

Bowl

Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.

Ingredients you will need

Salad Dressing

Tomato

Whole Chicken

Cheese

Basil

Salsa

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

340grams

cups drained) fresh mozzarella balls such as perlini or small wedges of bocconcini 8servings

CHICKEN 8smalls

chicken breast halves with bone and skin (5 lbs. total)237milliliters

fresh basil leaves 237milliliters

roughly chopped fresh basil leaves 2

garlic cloves, minced 6

garlic cloves 1quart

mixed colors cherry and grape tomatoes, halved 1teaspoons

kosher salt 1teaspoon

kosher salt 59milliliters

olive oil 177milliliters

extra-virgin olive oil 1teaspoon

pepper 8servings

SALSA 118milliliters

white balsamic vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.