Barbecued Chicken with Italian Topping

Barbecued Chicken with Italian Topping


50 people made this

A great way to use fresh basil in the summer. Barbecued chicken breasts are topped with a savoury tomato-basil topping and Parmesan cheese.


Serves: 6 

  • 6 skinless, boneless chicken breast fillets
  • 1 tablespoon olive oil, divided
  • 1/4 teaspoon garlic salt
  • 3 roma tomatoes, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped spring onions
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese
  • 6 20cm squares of aluminum foil

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Preheat barbecue for medium-high heat and lightly oil the grate.
  2. Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1cm. Brush each chicken breast with olive oil and sprinkle with a pinch of garlic salt.
  3. Cook the chicken breasts on the preheated barbecue until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the barbecue to keep warm.
  4. While the chicken is cooking mix together the tomatoes, basil, spring onions, garlic, salt, black pepper and lemon juice in a bowl.
  5. Place a square of aluminum foil onto the barbecue and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
  6. Close the lid on the barbcue and cook the chicken breasts until the topping is hot, 2 to 3 more minutes.

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