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Grilled Tuscan Chicken~ Italy Part 4: Tuscany

This recipe was inspired by our stay in Montepulciano Italy in the Tuscan countryside. Fresh and delicious with a little California spin! I serve this recipe with steamed broccoli to keep it Paleo/Whole 30 but you can also serve on pasta. You can make this in the oven or on the grill!

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 4 bone in/skin on medium sized chicken breasts

Tomato topping:

  • 2 cups organic diced Roma tomatoes about 5 tomatoes
  • 1/3 cup extra virgin olive oil separated
  • 8 basil leaves chopped
  • 1-2 cloves garlic minced (I use two)
  • sea salt
  • pepper
  • 2 Tablespoon balsamic vinegar
  • 2 Tablespoon roasted pine nuts for garnish

Instructions

  1. If using brine: Place chicken in brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees and place oven rack in upper third of oven. 
  2. Remove breasts from brine (if using) and pat dry with a paper towel.
  3. Brush both sides with olive oil, then sprinkle with sea salt and pepper

If using oven method: heat an oven safe pan or skillet on med/high heat for two minutes. Add olive oil to pan (enough to coat pan) When oil is hot add chicken to pan, skin side down. Cook chicken until golden brown (five minutes or so) turning heat down if needed. Place pan in oven. Cook for 25-30 minutes depending on size of breasts, turning skin side up last 10 minutes of cooking.

  1. If using grill method: Place breasts skin side down onto preheated grill. Cook for ten minutes, turn breasts skin side up and cook for 15 minutes (or more if using larger breasts.)

While chicken cooks, make bruschetta topping:

  1. Add tomatoes to a bowl, drizzle with 1-2 tablespoons olive oil, sprinkle with 2 pinches sea salt/pepper, stir in garlic and basil. Add balsamic. Stir and set aside
  2. When chicken is done remove from grill or oven and top with tomatoes, garnish with pine nuts and serve!

Recipe Notes

If you want the most tender breasts possible, brine chicken in salt water for 30 minutes before cooking: fill a large bowl with 4 cups water and 1/3 cup kosher or Himalayan sea salt. Stir. Add breasts and allow to soak in brine for 30 minutes.