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Grilled Chicken with Olive Oil, Balsamic




Source of Recipe


cleverchef






List of Ingredients



• 8 boneless chicken breasts, (about 7oz. each)
  
• 6 whole, peeled garlic cloves
  
• 6 whole, peeled shallots
  
• 3 strips bacon, cut in half
  
• 3/4 cup extra-virgin olive oil
  
• 6 tablespoons balsamic vinegar
  
• 1 lemon, (juice only)
  
• 1 tablespoon chopped fresh rosemary
  
• 1 tablespoon chopped fresh sage
  
• 1 tablespoon chopped fresh chives
  
• 1 tablespoon chopped fresh basil
  






Instructions



1. Preheat oven to 350 degrees F. Combine the garlic, shallots, bacon and half of the olive oil in a small (about 8 x 11 inch) roasting pan or 8 inch ovenproof skillet and toss well. jRoast until the shallots and garlic are golden brown, about 30 minutes. Remove the bacon first if it becomes crisp and well browned before the shallots and garlic are browned.
   
2. Combine the contents of the roasting pan, the remaining olive oil, the balsamic vinegar, lemon juice and herbs in a food processor. Process until smooth. Rub both sides of the chicken breasts with half of the onion-shallot mixture and marinate them, covered, in the refrigerator from 4 hours to 1 day. Refrigerate the remaining marinade separately.
   
3. Remove the chicken and reserved marinade to room temperature. Prepare a charcoal fire in an outdoor grill or preheat a gas grill. Grill the chicken, starting with the skin side down, until well browned on both sides and no trace of pink remains in the thickest part, about 10 minutes. Arrange on a platter and either spoon the remaining marinade over the chicken or serve on the side.
   






Final Comments


Servings: 4 to 8