Best Basil Grilled Chicken With Tomato Basil Butter Recipes

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

GRILLED HERB-BUTTERMILK CHICKEN WITH TOMATO-BASIL BUTTER

Steps:

• Place one chicken breast inside a food storage bag or under plastic wrap and pound the thicker part of the breast with the flat side of a meat mallet or large skillet to flatten. The chicken will cook evenly when it is an even thickness.
• Whisk together the marinade ingredients in a medium bowl and transfer to a large resealable plastic bag.
• Add the chicken, making sure the marinade surrounds each piece, seal the bag and refrigerate for 1 to 4 hours. Set the butter for the compound butter out on the counter to soften to room temp.
• When ready to grill, start with the tomatoes for the compound butter. Remove chicken from marinade and transfer to a platter while preparing the butter.
• Heat the grill to 400°F.
• Toss the tomatoes with 1 tablespoon of the oil to coat and place on skewers, or use a vegetable grill pan. If using a grill pan, place on the grill while preheating so it is hot when the tomatoes go on it.
• Grill the tomatoes until blistered and charred in places, about 8 minutes. Remove from grill and transfer to a cutting board. Sprinkle with salt and pepper and coarsely chop. Transfer to a mixing bowl and place in the refrigerator for 5-10 minutes to cool.
• Combine with the remaining 2 tablespoons of olive oil, basil, and softened butter until well mixed. Spoon compound butter onto a piece of wax paper in a long, narrow shape, about 2 inches wide by 9 inches long.
• Carefully fold the wax paper over the butter to create a somewhat rounded cylinder shape. Gently place the butter on a flat surface in the freezer while grilling the chicken. (The butter will harden enough to slice and top the chicken.)
• Turn one side or one burner of the grill off to create an indirect heat zone (adjust the other burners to maintain the temperature around 400°F). Place the chicken on the indirect side and close the lid.
• Allow to cook for 4-6 minutes on each side, or until the internal temperature of the chicken is at least 130°F. Move the chicken to directly over the heat to create grill marks and finish cooking, about 2 more minutes per side.
• Remove from grill when the internal temperature of the thickest part is between 153-155°F and tent loosely with foil to rest for 5 minutes.
• Remove the tomato-basil butter from the freezer (or from the fridge if it was made in advance). Slice into approximate 1 tablespoon-sized pieces and place one on top of each piece of chicken while the chicken is tented and resting;
• butter should melt over the chicken. If the butter is still not melted when the chicken is done resting, place in a warm oven for a couple of minutes until ready to serve.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

BASIL GRILLED CHICKEN WITH TOMATO BASIL BUTTER

Steps:

• For the chicken: Rinse chicken and pat dry; place in a non metallic dish or ziplock plastic bag. Combine olive oil, basil, Romano cheese, garlic and Italian seasoning; pour over chicken, tossing to coat all sides. Cover dish or seal bag; refrigerate at least 4 hours, turning occasionally.
• Preheat charcoal or gas grill to medium-high heat. Lightly coat grill grate with oil or non-stick cooking spray. Remove chicken from marinade; discard marinade. Grill chicken about 4-6 inches from heat source for about 7 minutes per side, or until no longer pink inside (160°F on a meat thermometer).
• Lower grill to low. Top chicken with mozzarella cheese. Close gill and let cheese melt. Put chicken on a platter and top with some tomato basil butter. Serve chicken with remaining tomato basil butter on the side.
• For the tomato basil butter. Put softened butter in a small bowl. Add remaining ingredients and blend well. Season with salt and pepper; set aside.

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO

Steps:

• Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
• Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
• Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

BASIL GRILLED CHICKEN

Steps:

• Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush on chicken lightly.
• Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt and pepper in small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside.
• Grill chicken on medium coals 8-10 minutes per side, basting frequently with remaining melted butter mixture.
• Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.

LEMON BASIL GRILLED CHICKEN

Steps:

• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
• Preheat grill to medium-high heat or about 400 degrees F.
• Remove chicken from marinade and discard marinade.
• Grill for 4 to 6 minutes per side or until cooked through.
• Transfer to serving plate and garnish with additional basil, if desired.