Chicken Under Brick with Fresh Herb and Garlic SauceA featured Wine Club recipe for San Simeon Winery.
A fun and different spin on grilled chicken leaving it tender and moist. Pair this dish with a chilled Pinot Gris.Yield: 6 - 8
Prep Time: 35 Minutes
Cook Time: 10 Minutes
• 8 Chicken Breast (large boneless halves with skin)
• 8 Red Building Bricks
• 12 Garlic Cloves, peeled
• 1 1/2 cups Fresh Italian Parsley sprig tops (packed)
• 1/3 cup white Balsamic Vinegar
• 1/4 cup fresh Mint Leaves (packed)
• 1/4 cup fresh Basil leaves (packed)
• 1 teaspoon dried Oregano
• 1/4 teaspoon dried crushed Red Pepper
• 1 cup Olive Oil
• Nonstick spray vegetable oil
• Salt to taste
Wrap individual bricks in aluminum foil, spray with non-stick oil. Set aside.
Cook the 8 garlic cloves in boiling water for about 2 minutes. Drain garlic and cool. Place garlic in food processor or blender. Add remaining 4 garlic cloves and next 6 ingredients. With food processor running, gradually add Olive oil, blending until thick sauce forms. Season with salt. Transfer to bowl; cover and chill.
Place chicken breast in large sealable 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.
Spray grill rack with nonstick spray and set to medium-high heat on the barbecue. Place chicken on grill, skin side down. Top each piece of chicken with 1 foil-wrapped brick to flatten. 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 and top with sauce. Pass remaining sauce around separately family style. Serve with grilled asparagus, zucchini, baked potato, and fresh green salad.