Chicken Under a Brick with Fresh Herb and Garlic Sauce

Ingredients for Chicken Under a Brick with Fresh Herb and Garlic Sauce

• 12 garlic cloves, peeled, divided

• 1 1/2 cups (packed) fresh Italian parsley sprig tops

• 1/3 cup white balsamic vinegar

• 1/4 cup (packed) fresh mint leaves

• 1/4 cup (packed) fresh basil leaves

• 1 teaspoon dried oregano

• 1/4 teaspoons dried crushed red pepper

• 240ml olive oil

• 8 large boneless chicken breast halves with skin

• Nonstick vegetable oil spray

• 8 bricks, each wrapped in foil

How to make Chicken Under a Brick with Fresh Herb and Garlic Sauce

Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.

Place chicken in large resealable plastic bag. Add 120ml sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.