1. In large zip-top plastic bag, combine garlic, vinegar and oil; add chicken and toss to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 4 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cook, covered, 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Top chicken with cheese and tomato; cook, covered, 2 minutes or until cheese melts. Serve sprinkled with basil.
Chef Tip: Chicken thighs can also be grilled on the stovetop on a grill pan over medium-high heat.
- 18 g fat
- 6 g Saturated Fat
- 145 mg cholesterol
- 119 mg Sodium
- 3 g Carbohydrates
- 0 g fiber
- 2 g sugars
- 28 g protein
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Nutritional Information
- 18 g fat
- 6 g Saturated Fat
- 145 mg cholesterol
- 119 mg Sodium
- 3 g Carbohydrates
- 0 g fiber
- 2 g sugars
- 28 g protein
Directions
1. In large zip-top plastic bag, combine garlic, vinegar and oil; add chicken and toss to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 4 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cook, covered, 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Top chicken with cheese and tomato; cook, covered, 2 minutes or until cheese melts. Serve sprinkled with basil.
Chef Tip: Chicken thighs can also be grilled on the stovetop on a grill pan over medium-high heat.