Deborah's Charcoal Chicken

Ingredients 0/11

Step 1

Lightly heat your outdoor grill to medium-high and give the grate a light coat of oil so the chicken doesn’t stick. Take the chicken breasts and place them between two sheets of heavy plastic—something like resealable freezer bags works great—and gently pound them with the flat side of a meat mallet until they’re about half an inch thick. Next, brush each piece with olive oil and sprinkle a little garlic salt over the top.

Step 2

Place the chicken on the grill and cook for about 5 to 8 minutes on each side, until the inside is no longer pink and you see nice grill marks. Once done, move the chicken to a cooler spot on the grill to keep warm. While the chicken is grilling, mix together the tomatoes, chopped basil, green onions, minced garlic, a pinch of salt and black pepper, and a squeeze of lemon juice in a bowl.

Step 3

Tear off an 8-inch square of aluminum foil and lay it on the grill. Put a cooked chicken breast on the foil, spoon about a quarter cup of the tomato mixture on top, and sprinkle with around two teaspoons of Parmesan cheese. Do this for each piece. Close the grill lid and let everything cook for another 2 to 3 minutes until the topping is warmed through and melty. Then, it’s ready to serve!