Chicken right off the grill, crisp and succulent, earns a solid 10 in flavor. Prepared over this bundle of herbs, it can only be described as sheer delicacy.
- Cooking and Prep: 20 m
- Serves: 8
White Wine Baste
For the Chicken
Sprinkle chicken breasts lightly with kosher salt and pepper. Spray grill grates with cooking spray. Sear chicken for three minutes each side. Remove to a pan.
Layer the herb bundle over the grates by spreading the scallions and rosemary sprigs in a single layer. Lay the smashed garlic cloves on top and then cover with the chicken breast.
Combine the baste ingredients in a small bowl. Brush the chicken with the baste and cook an additional four to five minutes until the chicken is cooked through.
Lay the herb bundle on the bottom of a platter. Top with grilled chicken.