Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
Salt and pepper, to taste
1 lemon, zested and juiced
1 pink grapefruit, zested and juiced
1 tablespoon honey
Directions
In a small bowl, mix together the Milanese Gremolata Infused Olive Oil, minced garlic, chopped basil, parsley, rosemary, salt, and pepper. Set aside.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour half of the herb-oil mixture over the chicken, making sure to coat evenly. Seal or cover the dish and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
While the chicken is grilling, prepare the Pink Grapefruit Balsamic Glaze. In a small saucepan, combine the Pink Grapefruit Balsamic Vinegar, lemon juice, pink grapefruit juice, lemon zest, pink grapefruit zest, and honey. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the glaze thickens and reduces by half.
Remove the grilled chicken from the grill and let it rest for 5 minutes. Drizzle the remaining herb-oil mixture over the chicken and serve with a generous spoonful of the Pink Grapefruit Balsamic Glaze on top.
Optional: Garnish with additional fresh herbs, lemon, and pink grapefruit wedges, or serve alongside a fresh salad or steamed vegetables.