Chicken Breasts with Basil-Garlic Paste and Grilled Green Beans

Basil-Garlic Paste

1/2 cup chopped fresh basil or 1/4 cup dried
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil

4 chicken breasts, bone-in, skin on, or boneless, skinless

Basil-Garlic Oil

1 cup olive oil
1/2 cup whole basil leaves or 1/4 cup dried
2 cloves garlic, minced
juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon pepper

1 pound fresh green beans
1 pound cherry tomatoes, halved
Whole basil leaves
Salt and Pepper to taste
Make the Basil-Garlic Paste:

In a blender, food processor, or mortar, mash the basil, garlic, salt and pepper together, and stir in just enough oil to make a paste. Smear the paste all over the chicken breasts and refrigerate, tightly wrapped, for up to 12 hours or let sit at room temperature for up to 1 hour. Bring the chicken to room temperature before grilling.

Prepare the grill for combination grilling-roasting at medium-high heat (350F). Add hardwood chips or chunks.

Sear the breasts over direct heat: bone-in, skin-on breasts for 7-10 minutes, boneless, skinless breasts for 5-6 minutes, turning a few times, until grill-marked and browned. Move to a cooler or unheated part of the grill and continuing cooking, covered, until done: bone-in breasts for another 10-15 minutes, boneless breasts for another 5-10 minutes more. Take the breasts off the grill at 155F and let rest for 5-10 minutes.

Chicken is done when the juices run clear and no pink is shown in the center.

Make the Basil-Garlic Oil:

Puree all the ingredients in a food processor or blender.

Toss the green beans lightly on the Basil-Garlic oil, reserving the excess oil, and grill them over direct heat on a perforated grid or in a grill basket, turning often, for 5-6 minutes until tender yet still crunchy. Do Not Overcook.

Arrange the green beans on a platter with the cherry tomatoes and basil leaves on top. Sprinkle with salt and pepper. Arrange the chicken breasts around the beans and spoon the remaining Basil-Garlic oil over the vegetables and chicken. Serve with chilled Pinot Grigio from northern Italy or Oregon.

Recipe Courtesy of: Grilling and Barbecuing Available at Cookin Stuff