Grilled Basil Garlic Chicken over Balsamic Roasted Brussels Sprouts

Who doesn't love grilling out in this summer weather? This grilled basil garlic chicken was super simple and easy to prepare and even quicker to grill. I paired this with balsamic roasted brussels sprouts, which I accidentally did not make the way the the recipe calls for, but it still turned out great anyways. I ended up mixing all the ingredients together and then roasteded the brussels. I also ended up stirring everything around every 10 minutes and only roasted them for about 25 minutes. Always keep an eye on your veggies while roasting them because it's easy to burn them! For being so simple this meal turned out really yummy and plenty flavorful. It will definitely be one of those recipes I have in my back pocket for days I need to make a quick meal!

Grilled Basil Garlic Chicken Breasts
Ingredients:

• 4 large boneless skin-on chicken breast halves
• 3 tablespoons finely minced garlic
• ½ cup chopped fresh basil
• ¼ cup extra virgin olive oil
• Salt and freshly ground black pepper

Directions:

1. In a small bowl, mix garlic, basil and oil. Add additional oil if necessary.
2. Smear the mixture on both sides of the chicken breasts being careful to leave the skins intact. Sprinkle both sides with a small amount of salt and pepper. (The chicken may be allowed to marinate for up to 6 hours if desired.)
3. Over a medium fire, place chicken skin side down to crisp skin, about 8-10 minutes. Watch the temperature to make sure they do not burn. We leave the tenderloin on our chicken breasts so they are fairly thick – if you are doing the same, close the cover for a few minutes to raise the heat. Flip the breasts over and cook for another 6-8 minutes, again with the cover closed part of the time to have the grill function as an oven. (If your chicken breasts are not thick, the cover should be left open.
4. Note: If you are not comfortable telling when meat is done, pull one off and slice into a thick part to make sure there is no pink. They will sit after they come off the grill and will cook a bit on your platter so do not leave on too long.
5. Remove the chicken from the heat and allow to rest for 10 minutes before serving.

Original recipe found here

Balsamic Roasted Brussels Sprouts
Ingredients:

• 2 lb. brussels sprouts, halved
• 1 red onion, sliced
• 2 Tbsp olive oil
• 1 tsp. sea salt
• ½ tsp. black pepper
• ½ tsp. mustard seeds
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 tsp. Dijon mustard (I use Woodstock Farms Organic Mustard, found at most grocery stores)

Directions:

1. Preheat oven to 425 degrees F and line a baking sheet with foil.
2. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
3. Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
4. In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

Original recipe found here