It sounds elaborate and difficult, doesn’t it? I promise you – it’s not! Whip this up for your guests or family and they will be leaving you a big ol’ tip.
If you insert a meat thermometer, the internal temperature should be 155-166 degrees F when you take it off the grill. Remember, the temperature will rise while the chicken rests. Don’t overcook it!
Let the chicken rest for 5 minutes before slicing. If you skip this step, all of the juices will run out when you slice the chicken (i.e., dry chicken). When you let it rest, all of the juices re-distribute throughout the breast.
Slice the chicken crosswise, plate it, an drizzle 2 tbsp of vinaigrette over each chicken breast. I like to channel my inner Bobby Flay by putting the vinaigrette in a squeeze bottle (they don’t cost any more than two bucks) and use this to “Jackson Pollack” the plate.