Recipes by Chef Kellie Black of MÂCHE, Visalia, CA
Wash the chicken and pat dry with a paper towel.
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.
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.
Serve with sides such as wild rice and broccolini.
Ingredients
Directions
Wash the chicken and pat dry with a paper towel.
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.
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.
Serve with sides such as wild rice and broccolini.