Garlic n’ Basil Grilled Chicken Dinner

Can’t think of a better way to make dinner on a hot Summer night than to fire up the grill one night after the other. I have no idea how many times I refill my propane tanks through out the Summer, but its worth every penny for me. I can’t manage to sweat over a hot stove inside when I could be outside, being able to breathe a little at least, and the food always turns out fantastic when it’s made on the grill. Enjoy making this quick and easy Garlic n’ Basil Chicken Dinner, complete with a side of grilled sweet potatoes, a baby spinach and arugula salad, and your dinner is going to be delicious, juicy, tender and one that you will want to make many times over.

This is one healthy dinner, starting with an organic grain feed chicken, finishing with grilled sweet potatoes, and a tossed spinach and arugula salad, mixed up with omega fats from a beautifully ripe avocado, and sweet cherry tomatoes filled with antioxidants, you can even mix in some baby kale, giving you even more good dark green leafy vitamins. I really suggest using all fresh herbs for this recipe, because the results are just not the same when you use dried herbs. 

When you combine all these rich power house foods used in this Garlic n’ Basil Chicken Dinner recipe, you have a combination of a well-balanced meal, providing your body with many good nutrients it needs to function well, and be healthy from one day to the next. Summer time grilling makes healthy eating easy, and enjoyable, so why not take advantage of it while the great grilling weather is here.

Hope to hear how everyone is enjoying the great weather for grilling this Summer, and share some of your favourite Summer recipes if you like, I would love to hear about what everyone is eating. Have a great day, and I’ll be back soon with more terrific recipes, Ciao for now!

Garlic n’ Basil Grilled Chicken Dinner
Recipe type: Poultry
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 3 organic chicken breast. (I cut them length wise so they are a little thinner, and quicker for fast grilling.)
Marinade for Chicken
  • 1 fresh piece of ginger about 1″ grated fine
  • 3 cloves of garlic minced or grated fine
  • 6 fresh basil leaves
  • 3-4 tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • about ¼-1/2 tsp. fresh tarragon minced
  • Juice from 1 fresh lime
  • 1 tsp. organic honey
Sweet Potatoes
  • 1 large or 2 medium sweet potatoes, depends how many you are cooking for.
  • 1-2 tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • ⅛ tsp. of nutmeg
  • 2 cups of loose baby spinach
  • 2 cups loose arugula
  • 1 avocado pit removed, peel removed and sliced
  • big hand full of sweet cherry tomatoes halved
  • 1-2 tbsp. crumbled goat cheese
  • ¼ tsp. coarse sea salt
  • ¼ tsp. pepper
  • 2 tbsp. olive oil
  • Juice squeezed from ½ a lime

  1. To get the chicken ready, slice it in half length wise, place into a bowl.
  2. In a small dish mix grated ginger, garlic, minced basil, salt, pepper, tarragon, olive oil, lime juice, and honey, mix with a spoon, then pour over chicken, toss to coat, wrap bowl with plastic wrap and place in the fridge for at least ½ an hour to marinate. The longer you let the flavours sit the better, but if half hour is all you have, it will be fine.
  3. Just before you are ready to start grilling, wash sweet potato, leave the skin on, slice them about ¼” thick place them on a tray, drizzle with olive oil, season, with sea salt, pepper and nutmeg, toss to coat, add more seasoning if you need to, go easy on the salt. Place the potatoes on a vegetable grilled tray for the BBQ, not over lapping.
  4. Heat up BBQ on medium low till it reaches about 300F
  5. Place chicken on grill and vegetable tray with the sweet potatoes, lower the temp right down to low for the potatoes so they don’t burn.
  6. Once the one side of the potatoes start to burn, turn them over this will be about 4-5 minutes, cooking grilling till both sides are browned, and tender when pierced with a fork. Its important to cook the potatoes on low so you don’t end up with and under cooked potato that is burnt.
  7. For the chicken grill for 5-6 minutes on each side till browned, and juices run clear.
  8. Place the chicken and potatoes in separate containers, cover with tin foil to keep them warm
  9. For the salad was and spin dry the spinach and arugula toss into a blow, remove pit and peel from avocado slice and place in the bowl. Wash and halve cherry tomatoes, place them in the bowl as well. Season the salad with coarse sea salt, pepper, juice freshly squeezed from lime and olive oil, toss to coat everything evenly, then top with crumbled goat cheese, serve with the rest of dinner.