Grilled Basil And Garlic Stuffed Chicken Recipes

GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN

Steps:

• Preheat outdoor grill.
• For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
• For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
• Place each chicken piece between 2 pieces of plastic wrap.
• Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
• Remove plastic wrap and spread stuffing on chicken.
• Fold in sides of each chicken breast and roll up, securing with a toothpick.
• Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
• Brush sauce over chicken during the last 10 minutes of grilling.

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

GRILLED BASIL AND GARLIC STUFFED CHICKEN

Steps:

• For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon melted butter.
• For stuffing, combine butter, parmesan cheese, basil and garlic in a small bowl.
• Set aside.
• Place chicken piece between 2 double layers of plastic wrap.
• Use flat side of a meat mallet to pound chicken into rectangles about 1/8 inch thick.
• Remove plastic warp.
• Spread stuffing on chicken.
• Sprinkle lightly with salt, pepper and ground red pepper to taste.
• Fold in sides of each chicken breast and roll up chicken.
• Secure with wooden toothpicks.
• Grill over medium heat for 20 to 25 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce the last 10 minutes of grilling.