Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound four chicken breasts to an even 1-inch thickness and set them aside.

2. 2

   In a large bowl, combine 2 tablespoons of finely minced fresh lemongrass, 2 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, 3 minced garlic cloves, 1 tablespoon of chopped fresh rosemary leaves, 1 tablespoon of chopped fresh thyme leaves, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper to create the marinade.

3. 3

   Add the pounded chicken breasts to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for at least 30 minutes.

4. 4

   Preheat a grill to medium-high heat, approximately 400 degrees Fahrenheit (200 degrees Celsius).

5. 5

   Place the marinated chicken breasts on the hot grill, discard any remaining marinade, and cook for 6-8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius), basting occasionally with 1 tablespoon of honey mixed with the remaining 1 tablespoon of extra virgin olive oil during the last few minutes of grilling for an extra glaze.

6. 6

   Remove the grilled chicken from the heat, transfer it to a cutting board, tent loosely with foil, and allow it to rest for 5 minutes before slicing.

7. 7

   Garnish the chicken with 1 cup of halved cherry tomatoes and 0.25 cup of roughly torn fresh basil leaves before serving.