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!
Ingredients
Instructions
If using brine: Place water in a bowl, add salt and stir. Add chicken to brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees, place oven rack in upper third of oven.
Remove breasts from brine (if using) and pat dry with a paper towel.
Brush both sides with olive oil, then sprinkle with sea salt and pepper
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Continue Reading at Theorganickitchen →Chef's 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.
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Reviews from the Original Source
I made this for dinner tonight but put it all on top of gluten free pasta. It was great and my dhubby said it is a keeper! Xo
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