Chicken Under A Brick With Fresh Herb And Garlic Sauce

• 12 garlic cloves, peeled, divided
• 1 1/2 cups (packed) fresh Italian parsley sprig tops
• 1/3 cup white balsamic vinegar
• 1/4 cup (packed) fresh mint leaves
• 1/4 cup (packed) fresh basil leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 cup olive oil
• 8 large boneless chicken breast halves with skin
• Nonstick vegetable oil spray
• 8 bricks, each wrapped in foil

1. Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt.
2. Can be made 2 days ahead. Transfer to bowl; cover and chill.
3. Place chicken in large resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
4. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

garlic, fresh italian parsley sprig tops, white balsamic vinegar, mint leaves, fresh basil, oregano, red pepper, olive oil, chicken, vegetable oil spray, bricks

Taken from www.epicurious.com/recipes/food/views/chicken-under-a-brick-with-fresh-herb-and-garlic-sauce-236195 (may not work)