Best 18 Grilled Basil Chicken Recipes

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

GRILLED BASIL LEMON CHICKEN

Steps:

• Zest the lemon and squeeze the juice, combine zest and juice with oil, basil and garlic in a small bowl.
• Put chicken breasts between wax paper and pound to an even thickness.
• Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
• Grill chicken on bbq, broil it, or even cook it in a hot skillet, 6-8 minutes approximately.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
• Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.

GRILLED LEMON-BASIL CHICKEN

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED CHICKEN SANDWICHES WITH BASIL AIOLI

Steps:

• Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside.
• Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked.
• Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce.
• Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO

Steps:

• Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
• Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
• Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

GRILLED CHICKEN WITH RED PEPPER AND BASIL

Steps:

• In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
• Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
• Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.

GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA

Steps:

• Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
• Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine.Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
• Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

HONEY BASIL GRILLED CHICKEN

Steps:

• Combine the first 6 ingredients.
• Cut the peppers into 1-2" pieces.
• Add the chicken breasts& peppers to the honey mixture.
• I put all the ingredients in a heavy-duty zip lock bag.
• Seal the bag and shake it until the chicken& peppers are coated with the honey mixture.
• Put it in the refrigerator and let it marinate for 3 hours.
• Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade.
• Take the chicken and peppers out of the marinade.
• Put the marinade in a saucepan and bring it to a boil.
• Reduce the heat and simmer until the sauce reduces a small amount.
• This usually takes about 5 minutes.
• Spray the grill rack with cooking spray.
• Heat the grill to medium heat.
• Put the chicken on the rack and close the grill lid.
• Cook for 8-10 minutes.
• Turn the chicken and continue cooking for 8-10 minutes.
• Baste with the marinade during the last few minutes of cooking.
• The peppers can be grilled in a grilling basket or on skewers.
• The peppers will need to grill for about 5 minutes on each side.
• The chicken and peppers can be cooked in your oven broiler.
• Place them in a single layer on the broiler pan which has been sprayed with cooking spray.
• Broil 5-6 inches from the heat for 10 minutes.
• Turn the chicken and peppers and baste with the marinade.
• Cook for an additional 8-10 minutes or until chicken is done.

GRILLED BASIL-TOMATO-GOAT CHEESE CHICKEN

Steps:

• trim chicken breasts and slice a slit into the breast as though cutting into two thin layers.
• within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half.
• grill as you would normally grill chicken breast on the barbeque.
• devour!
• (also tasty with a touch of dijon mustard).

LEMON BASIL GRILLED CHICKEN

Steps:

• Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
• Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
• Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
• Preheat grill to medium-high heat or about 400 degrees F.
• Remove chicken from marinade and discard marinade.
• Grill for 4 to 6 minutes per side or until cooked through.
• Transfer to serving plate and garnish with additional basil, if desired.

GRILLED CHICKEN, TOMATOES, MOZZARELLA & BASIL VINAIGRETTE

Steps:

• For the basil vinaigrette - Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 3 days.)
• For the grilled chicken - Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the chicken breasts with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
• For the green salad - Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.

GRILLED CHICKEN BREASTS WITH TOMATO-BASIL BUTTER

Steps:

• Brush grill rack with vegetable oil. Heat gas or charcoal grill. Sprinkle chicken with garlic-pepper blend.
• Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• In small bowl, mix remaining ingredients. Serve chicken topped with butter mixture.

STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)

Steps:

• If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
• Grill for about three minutes on each side until cooked through. Set aside.
• Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
• Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
• In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
• Just before serving, pour the salad dressing over the salad and gently toss again.
• Cut the chicken into slices, if using, and place it atop individual servings as desired.

GRILLED LEMON-BASIL CHICKEN

Steps:

• In heavy-duty resealable plastic food storage bag, combine marinade ingredients. Add chicken; coat with marinade. Seal bag and refrigerate for 3 to 12 hours, turning occasionally. Preheat grill and oil well. Grill 12-15 minutes, turning and basting occasionally with any remaining marinade until chicken is fully cooked.

BASIL GRILLED CHICKEN

Steps:

• Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush on chicken lightly.
• Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt and pepper in small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside.
• Grill chicken on medium coals 8-10 minutes per side, basting frequently with remaining melted butter mixture.
• Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.