Grilled Chicken with Garlic
Yield
4 servingsPrep
15 minCook
2 hrsReady
6 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless, skinless, halved |
|
| 2 ½ | cups |
red wine
|
*
|
| 3 | sprigs |
thyme
|
*
|
| 10 | each |
garlic cloves
|
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
black pepper
ground, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
boneless, skinless, halved |
|
| 591 | ml |
red wine
|
*
|
| 3 | sprigs |
thyme
|
*
|
| 1E+1 | each |
garlic cloves
|
|
| 59 | ml |
olive oil
|
|
| 1 | x |
black pepper
ground, fresh |
*
|
Directions
In a medium baking dish , combine chicken, red wine, thyme, and half of the minced garlic.
Marinate for 2 to 3 hours in the refrigerator.
Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper.
Bake garlic mixture in a 300 degree oven for 1½ hours or until garlic is tender.
Place garlic mixture in a food processor or blender and puree.
Remove chicken from marinade.
Grill chicken for 10 to 15 minutes, turning frequently and brushing with puréed garlic.
Transfer to a platter and serve hot.
