How to Make Roasted Garlic Italian Grilled Chicken
Ingredients
For the Roasted Garlic:
Garlic: 1 whole head
Olive oil: 1 tablespoon
For the Marinade:
Olive oil: 1/2 cup
Balsamic vinegar: 2 tablespoons
Roasted garlic: cloves squeezed out and mashed
Italian seasoning: 2 teaspoons (a blend of dried basil, oregano, rosemary, thyme)
Lemon juice: from 1 lemon
Dijon mustard: 1 tablespoon
Honey: 1 tablespoon (optional, for a touch of sweetness)
Salt and pepper: to taste
For the Chicken:
Chicken breasts or thighs: 4-6 pieces, boneless and skinless
Instructions
Roast the Garlic:
Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in foil. Roast in the oven for about 30-40 minutes, or until the cloves are soft and golden. Let it cool, then squeeze the garlic cloves out of their skins and mash with a fork.
Prepare the Marinade:
Combine Marinade Ingredients: In a bowl, mix the olive oil, balsamic vinegar, mashed roasted garlic, Italian seasoning, lemon juice, Dijon mustard, honey (if using), and season with salt and pepper to taste.
Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Grill the Chicken:
Preheat the Grill: Heat your grill to medium-high heat. Oil the grill grates to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for 6-8 minutes per side, or until fully cooked through (internal temperature should reach 165°F or 75°C).
Rest Before Serving: Let the chicken rest for a few minutes after grilling to allow the juices to redistribute throughout the meat.
