Barcelona Chicken
Entrée

Recipes by Chef Kellie Black of MÂCHE, Visalia, CA

Yields1 Serving
 4 chicken breasts
 1 cup extra virgin olive oil
 1 small serrano chile, diced
 2 cloves garlic, minced
 ¼ cup fresh basil, roughly chopped
1

Wash the chicken and pat dry with a paper towel.

2

In a gallon plastic bag, add the chicken breasts, extra virgin olive oil, diced serrano chile, minced garlic, and chopped basil. Marinate chicken in the refrigerator for no more than 2 hours.

3

Remove the chicken from the plastic bag and discard the marinade. Grill the chicken for approximately 8-10 minutes, flipping halfway through. Once the internal temperature reaches 165 degrees, remove immediately from the grill. Do not overcook.

4

Serve with sides such as wild rice and broccolini.

Ingredients

 4 chicken breasts
 1 cup extra virgin olive oil
 1 small serrano chile, diced
 2 cloves garlic, minced
 ¼ cup fresh basil, roughly chopped

Directions

1

Wash the chicken and pat dry with a paper towel.

2

In a gallon plastic bag, add the chicken breasts, extra virgin olive oil, diced serrano chile, minced garlic, and chopped basil. Marinate chicken in the refrigerator for no more than 2 hours.

3

Remove the chicken from the plastic bag and discard the marinade. Grill the chicken for approximately 8-10 minutes, flipping halfway through. Once the internal temperature reaches 165 degrees, remove immediately from the grill. Do not overcook.

4

Serve with sides such as wild rice and broccolini.

Barcelona Chicken

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