Grilled Chicken with Aubergine and Herb Marinade

Instructions

1. 1

   In a bowl, whisk together 4 tablespoons olive oil, lemon juice, minced garlic, basil, thyme, salt, pepper, and red pepper flakes to create the marinade.

   Tip: Make the marinade ahead and store in the refrigerator for up to 2 hours before grilling.

2. 2

   Place chicken breasts in a shallow dish and pour half of the marinade over them, coating thoroughly. Set aside for 15 minutes at room temperature.

   Tip: Pat chicken dry before grilling for better browning and grill marks.

3. 3

   Brush aubergine slices on both sides with the remaining 2 tablespoons of olive oil and season with a pinch of salt and pepper.

   Tip: Slightly overlapping aubergine slices prevents them from falling through the grill grates.

4. 4

   Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.

   Tip: Clean grates with a grill brush just before cooking for optimal flavor development.

5. 5

   Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F, avoiding constant flipping.

   Tip: Use a meat thermometer inserted into the thickest part of the breast for accuracy.

6. 6

   During the final 2 minutes of chicken cooking, add aubergine slices to the grill and cook for 3-4 minutes per side until tender with light char marks.

   Tip: Aubergine cooks quickly; watch carefully to prevent burning the delicate flesh.

7. 7

   Transfer grilled chicken and aubergine to a serving platter and drizzle with balsamic vinegar.

   Tip: Let chicken rest for 3-5 minutes after grilling to retain juices and maintain tenderness.

8. 8

   Garnish with fresh basil leaves and serve immediately with your choice of sides like rice or crusty bread.

   Tip: Pair with a crisp white wine like Sauvignon Blanc or a light rosé for an elegant meal.