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Grilled Basil Chicken Recipe
Grilled Basil Chicken Recipe photo by Taste of Home

Grilled Basil Chicken Recipe

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This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped red onion
  • 2 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Grilled romaine, optional

Nutritional Facts

1 chicken breast half equals 231 calories, 9 g fat (2 g saturated fat), 94 mg cholesterol, 156 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Grilled Basil Chicken in Simple & Delicious August/September 2014

Nutritional Facts

1 chicken breast half equals 231 calories, 9 g fat (2 g saturated fat), 94 mg cholesterol, 156 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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