-
1
In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil.
-
2
Season the garlic mixture with salt, and pepper, to taste.
-
3
Let sit for at least 15 minutes.
-
4
Meanwhile, prep the chicken breasts.
-
5
Rinse and dry the chicken thoroughly.
-
6
Find the ridge along the side of the chicken breast, and carefully pull off the tender.
-
7
Take each breast and pound gently to an even thickness.
-
8
Do not pound too thin; the breast will not be completely uniform.
-
9
If there is a skinny little triangular tip, go ahead and cut off and discard.
-
10
Prep the tenders by slicing off any jagged edges.
-
11
Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
-
12
Preheat the grill to hot.
-
13
Once the chicken has rested, brush liberally with the garlic-infused vegetable oil.
-
14
Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back).
-
15
Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes.
-
16
Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes.
-
17
Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through.
-
18
Allow the grilled chicken to rest for 5 minutes, covered, before serving.
-
19
Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
-
20
Preheat the oven to 275 degrees F.
-
21
Place the halved tomatoes, onions, and garlic cloves on a baking sheet.
-
22
Drizzle with half the olive oil and sprinkle with thyme, salt and pepper.
-
23
Toss to coat well.
-
24
Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour.
-
25
After the second hour, remove the baking sheet, and set aside the unpeeled garlic.
-
26
Place the rest of the vegetables and the pan juices in a food processor or blender.
-
27
Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor.
-
28
Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil.
-
29
Pulse the mixture until chunky, or puree until smooth, depending on desired consistency.
-
30
Taste the sauce and season with salt, and pepper, if necessary.
