1. Cook 8 garlic cloves in boiling water for 2 minute. 2. Drain garlic. 3. Place in the bowl of a food processor and let cool. 4. When cool, add the remaining 4 cloves, parsley, vinegar, mint, basil, oregano, and red pepper; pulse to combine (just a couple of time to mix it all together). 5. With the machine running, gradually add the oil, blending until a thick sauce forms. 6. Season with salt, and transfer to a bowl to chill for at least 1 hour. This can be done 2 days ahead of time. 7. Place chicken in a large resealable plastic bag. 8. Add 1/2 cup sauce and turn to coat evenly. 9. Chill for at least 1/2 hour and up to 4 hours, turning the bag occasionally. (The longer it marinates the better it is!). 10. Spray grill rack or grill pan with non stick cooking spray and prepare BBQ to medium-high heat. 11. Place chicken skin side down on the grill and top each piece with 1 foil wrapped brick. 12. Grill until skin is golden brown and crisp, about 5 minute. 13. Remove bricks and turn chicken over. 14. Grill until cooked through, about 5 min more depending on the thickness of your chicken breasts. 15. Arrange chicken on a platter and spoon some of the sauce over. 16. Serve, passing the remaining sauce separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
