Thursday, August 22, 2019

Grilled Chicken with a Herb-Tomato Basting Sauce

A basting sauce made with basil and tomato gives the chicken a crispy outside and a tender, juicy flavored inside. Here’s a little secret to help the basting sauce reach the meat underneath the skin; loosen the skin away from the meat. You could also marinate the meat for 20 minutes in the basting sauce before grilling. Serves 4 Total Time: 45 minutes


3-3 1/2 lbs boneless chicken pieces (breasts and thighs) with skins
Salt and pepper, to taste

Basting Sauce:
2 tablespoons butter, melted
3/4 cups tomato ketchup
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons freshly chopped basil or 2 teaspoons dried basil


Pat dry chicken, remove fat and loosen skin. Sprinkle with salt and pepper, to taste. In a bowl mix together all of the basting ingredients. Place chicken on a rack and baste on both sides. Grill chicken 12-15 minutes on one side basting from time to time. Turn over baste again and grill an additional 12-15 minutes or until internal temperature reaches 160F-165F. Serve immediately. Easy Peasy!

Note: This chicken would be great served with crispy potato wedges (See Copycat KFC’s Crispy Potato Wedges) and a dinner salad or German Cucumber Dill Salad 

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