Brick Seasoned Grilled Chicken With Garlic & Herbs – a delicious recipe with garlic, fresh Italian parsley, fresh basil, red pepper, ground black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preparation of Seasoning
2
In a blender or food processor combine garlic, parsley, basil, salt, red pepper, and black pepper. Slowly add olive oil, once uniformly thick paste is attained stop adding the oil. Taste mixture, it should be slightly salty, if not add more salt until the paste tastes slightly salty.
3
Preparation of Chicken
4
Completely coat each half breast with the newly made paste using a generous amount. Then wrap the newly coated breast with plastic wrap, making an air-tight seal. Wrap again with plastic wrap, so there are two independent layers of plastic wrap.
5
Place wrapped chicken in a flat (or very shallow) cooking pan. Place another pan on top of the pan containing the chicken. Place as many bricks as you can on the top pan. Note: be sure that the top pan will allow the weight of the bricks to press onto the chicken breast underneath it.
6
Place pans with bricks into the refrigerator for at least 8 hours and no more than 24 hours.
7
Remove chicken from plastic wrap and grill!
8
Enjoy your meal!!
1624
kcal
Calories
167
g
Fat
4
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cloves of garlic, 3/4 cup (packed) fresh Italian parsley, 1/4 (packed) fresh basil, 1/4 teaspoon dried crushed red pepper, and more.
Yes, Brick Seasoned Grilled Chicken With Garlic & Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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