...and let it rip just long enough to get a rough chop on everything.
Then with the lid on and the blade running, I drizzled in olive oil until the texture I wanted was achieved - like a thin ketchup consistency.
Add salt and this point and whirl it for a second to combine, then pour the marinade over boneless chicken breasts in a baking dish.
Toss everything so that they are coated on all sides evenly...
... then cover and refrigerate for about 4 hours.
Grill over medium high heat until nice grill marks appear and then turn them over to cook on the other side.
So your not slaving over the grill for a party, I pulled them off before they were completely cooked through, covered them with foil, and popped them into a 300 degree oven to hold (finish cooking) until we ate. If you are going to eat them directly from the grill, cook until the juices run clear and let rest 5 minutes under foil before serving.
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Basil Marinated Grilled Chicken Breasts
4 cloves garlic
2 cups lightly packed basil leaves
extra virgin olive oil, about 1/2 cup
1/2 teaspoon salt
8 boneless chicken breasts, patted dry so the marinade will stick)
Mince garlic in a food processor, then add basil and process until roughly chopped. Drizzle in olive oil until a thin ketchup consistency is achieved. Add salt and whirl for 5 seconds to combine. Place chicken in a baking dish and pour marinade over chicken, turning pieces to coat evenly. Cover and refrigerate for 4 hours. Grill over medium high heat until cooked through, about 8 minutes per side.