Time: 52 min.
Complexity: easily
Servings: 4

Melissa De Arabian grills simple chicken breasts with garlic butter and serves them with a sweet tomato-onion thyme dipping sauce.

Ingredients:

• 1/4 cup vegetable oil
• 2 crushed cloves of garlic
• Coarse salt and freshly ground black pepper
• 4 chicken breasts, boneless and skinless halves
• Roasted Tomato and Onion Dip, see recipe below (optional)

Roasted Tomato and Onion Dip:

• 5 pcs. (about 450 g) plum tomatoes, cut into halves
• 1 yellow or white onion, cut into quarters
• 3 unpeeled cloves of garlic
• 1/4 cup extra-virgin olive oil
• 2 tsp dried thyme
• 1-2 tablespoons of water
• Coarse salt and freshly ground black pepper
• *Cooking tip: You don't need to use "good" tomatoes for the sauce.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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garlic, chicken breasts, plum tomatoes, onions, thyme

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Preparation:

Step 1
• In a small bowl, mix the vegetable oil and crushed garlic with a fork until the oil infuses with the garlic flavor. Season the garlic mixture with salt and pepper to taste. Let it sit for at least 15 minutes.
Step 2
• While the oil is steeping, prepare the chicken breasts. Wash and dry them thoroughly. Find the junction of the two chicken breast muscles and carefully separate the smaller breast from the larger one. Gently pound each breast to achieve a uniform thickness. Avoid pounding too hard, as this will result in uneven breasts. If there is a triangular piece of cartilage remaining on the fillet, trim it off and discard. Process the smaller breasts, trimming off any rough edges. Season generously with salt and pepper and let the chicken rest at room temperature for at least 15 minutes.
Step 3
• Preheat grill to full power.
Step 4
• After the chicken has rested, brush it generously with garlic-infused vegetable oil. Place the chicken breasts on the preheated grill, with the thicker pieces facing the hotter part of the grill (usually the back). Without moving the chicken pieces, cook until grill marks appear, about 4 minutes. Flip the chicken, placing the thicker pieces toward the hotter part of the grill, and cook until the internal temperature reaches 160°F (70°C) on a thermometer, about 3 minutes more. Add the breast fillets to the grill and cook for 3-4 minutes total, turning halfway through. Let the chicken breasts rest for 5 minutes before serving.
Step 5
• Serve with roasted tomato and onion dipping sauce, if desired.
Step 6
• Roasted Tomato and Onion Dip:
  
  Preheat oven to 135C.
Step 7
• Place the tomato halves, onion, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt, and pepper. Toss well. Place the tomatoes cut-side down and roast for 2 hours, turning them over after an hour. After two hours, remove the baking sheet and set aside the unpeeled garlic. Place the remaining vegetables and any juices in a food processor or blender. Pour 1-2 tablespoons of water into the baking dish to catch any stuck-on, yet flavorful, bits, and pour everything into the bowl with the vegetables. Squeeze the soft part of the roasted garlic into the food processor bowl and add the remaining olive oil. Pulse a few times on the "pulse" setting if you want a chunky sauce, or puree until smooth. Taste the sauce and season with salt and pepper if needed.
  
  Volume of the resulting sauce: about 1 and 1/4 cups

Votes: 1