Ingredients:

• Chicken
• 1 cup fresh basil leaves
• 6 garlic cloves
• 1/4 cup senza fina olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 8 small chicken breast halves with bone and skin (5 lbs. total)
• Salsa
• 1 qt. mixed colors cherry and grape tomatoes, halved
• 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
• 1 cup roughly chopped fresh basil leaves
• 3/4 cup extra-virgin olive oil
• 1/2 cup white balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Directions:

• Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.
• Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.
• Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.