1 T. olive oil

1 T. red wine vinegar

1 T. chopped basil leaves, plus 4 sprigs for garnish

1 T. finely chopped red onion

2 tsp. kosher salt

1 tsp. whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 lb.)

 

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.  When ready to cook, build a charcoal fire or preheat gas grill.  Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

 

Yield: 4 servings

Calories: 282

Fat: 6g

Fiber: 0g