Garlic-Basil Grilled Chicken With Caprese Salsa

• CHICKEN
• 1 cup fresh basil leaves
• 6 garlic cloves
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 8 small chicken breast halves with bone and skin (5 lbs. total)
• SALSA
• 1 qt. mixed colors cherry and grape tomatoes, halved
• 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
• 1 cup roughly chopped fresh basil leaves
• 3/4 cup extra-virgin olive oil
• 1/2 cup white balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper

1. Heat grill to high (450u0b0 to 550u0b0) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.
2. Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.
3. Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.
4. Note: Nutritional analysis is per serving.

chicken, fresh basil, garlic, olive oil, kosher salt, pepper, chicken, salsa, mixed colors, mozzarella, fresh basil, extravirgin olive oil, white balsamic vinegar, garlic, kosher salt, pepper

Taken from www.myrecipes.com/recipe/garlic-basil-grilled-chicken (may not work)