Chicken Under a Brick with Fresh Herb and Garlic Sauce
Succulent boneless chicken breasts grilled under foil-wrapped bricks for perfect crispiness, served with a vibrant homemade sauce of fresh herbs, garlic, and white balsamic vinegar. This unique cooking method ensures juicy chicken with crispy skin.
Ingredients
- •12 cloves garlic cloves, peeled, divided
- •1½ cups fresh Italian parsley sprig tops
- •⅓ cup white balsamic vinegar
- •¼ cup fresh mint leaves
- •¼ cup fresh basil leaves
- •1 teaspoon dried oregano
- •¼ teaspoon dried crushed red pepper
- •1 cup olive oil
- •8 pieces large boneless chicken breast halves with skin
- •1 spray Nonstick vegetable oil spray
- •8 pieces bricks
- •8 pieces foil wrapping
Cooking Instructions
- 1.
Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.
15 min
- 2.
Place chicken in large resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
30 min
- 3.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
15 min
