Tuesday, July 28, 2009
Basil Grilled Chicken was this week's selection for the group My Girl, Paula. This was a very simple one that I didn't even have to buy anything from the grocery store for. I already had chicken on hand, along with butter, and I love getting to use my basil from the garden. So this was cheap and easy!
We really enjoyed this. We cut it in half and only made two chicken breasts and half the amount of the seasoned butter for dipping (and we still had some of the butter leftover). But we thought it was really delicious! We put a dollop of the seasoned butter on top of the chicken and let it melt, and it made the chicken so moist and extremely flavorful. We'll definitely be making this recipe again - especially since I need to use up the basil in my garden, which this is great for!
Basil Grilled Chicken
(from Paula Deen)
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 Tbsp.) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 Tbsp. grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
1. Prepare charcoal grill (I used a gas grill).
2. Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
3. Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
4. Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
Makes 4 servings.