Succulent Grilled Chicken Recipe by Deborah

Ingredients

• 6 tender chicken breast pieces without skin or bones
• A touch of olive oil, separated into 1 tablespoon portions
• A hint of garlic salt, around ¼ teaspoon
• 3 ripe roma tomatoes, finely chopped
• Freshly cut basil leaves, measuring about ½ cup
• Chopped green onions, approximately ¼ cup
• Minced garlic cloves for flavor, totaling 2
• Salt to taste, roughly ½ teaspoon
• A dash of black pepper, about ⅛ teaspoon
• Zesty lemon juice, precisely 1 tablespoon
• Grated Parmesan cheese, roughly ¼ cup
• 6 squares of heavy-duty aluminum foil, each measuring 8x8 inches

Step 1

Prepare your outdoor grill by preheating it to a delightful medium-high heat and adding a light coat of oil on the grate.

Step 2

To flatten the chicken breast halves, lay them between two sturdy sheets of plastic on a flat surface. Gently pound the chicken using the flat side of a meat mallet until it reaches a thickness of around 1/2 inch. Give each chicken breast a loving brush of olive oil and a sprinkle of garlic salt.

Step 3

Grill the chicken breasts on the preheated grill until cooked through and sporting beautiful grill marks, approximately 5 to 8 minutes per side. After grilling, move the chicken to a cooler section of the grill to keep it warm.

Step 4

While the chicken is sizzling away, combine the tomatoes, fresh basil, green onions, garlic, a pinch of salt, a dash of black pepper, and a squeeze of lemon juice in a mixing bowl.

Step 5

Next, lay down an 8-inch square of aluminum foil on the grill and transfer a cooked chicken breast onto it. Pile about 1/4 cup of the tomato mixture on top of each chicken breast and finish it off with a sprinkle of roughly 2 teaspoons of Parmesan cheese. Repeat this step for the remaining chicken pieces.

Step 6

Close the grill lid and let the chicken breasts cook until the toppings are heated through, usually about 2 to 3 more minutes.