Grilled Tuscan Chicken Breast
Prep Time: 10 min
Cook Time: 15 min
The flavour-rich cuisine of Tuscany is evoked in this succulent grilled chicken marinade.
Contributed By: 2005 Canada Day Demonstration Recipe, Developed by Chef Fouad El-Jadayel, Executive Chef at Centurio
2 boneless, skinless chicken breasts, split
1 fennel bulb, small
1 white onion, small
1 tbsp (15 mL) lemon zest
2 tsp (10 mL) rosemary, fresh
2 tbsp (30 mL) flat leaf parsley
1 tsp (5 mL) thyme, fresh
2 tbsp (30 mL) balsamic vinegar, aged
1 cup (250 mL) olive oil
1 To make marinade, dice the fennel and onion, then add remaining ingredients in mixing bowl and stir until combined. Put a small amount of the marinade aside to use later to brush on chicken.
2 Place chicken in shallow baking pan or casserole dish, and pour marinade over chicken to coat all sides. Cover and marinade for 2 hours. If chicken is not fully submerged in the marinade, then turn chicken over after one hour to ensure that the whole piece gets marinated.
3 Remove from marinade and allow excess marinade to drip off. Discard leftover marinade.
4 Preheat BBQ on medium. Place chicken on heated grill for approximately 5-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
5 Use the marinade that was put aside to brush on chicken while grilling.