Grilled Chicken in Sun Dried Tomato Basil Vinaigrette
This delicious grilled chicken is succulent and the vinaigrette is perfect with it!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 Servings
- 4 sun-dried tomato halves from a jar packed in oil drained and press of oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh basil leaves
- 1 ½ pounds boneless chicken breast 6 4-ounce breasts
In a food processor, combine the sun-dried tomatoes, balsamic vinegar, red wine vinegar, garlic, olive oil, basil, salt, and pepper. Pulse until smooth.
Pour half of the sauce into a small bowl for serving and half into a bowl for grilling.
Preheat your gas grill to high heat. Season the chicken breasts on both sides with additional salt and pepper and cook on one side until browned, about 5 minutes.
Brush the tops of the chicken breasts with the sun-dried tomato vinaigrette, flip, and brush the other sides.
Continue to cook until browned and completely cooked through, 5 to 6 minutes more.
Drizzle the reserved sauce over the cooked chicken before serving.