Grilled Basil-Marinated Chicken

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon chopped basil leaves, plus 4 sprigs for garnish

1 tablespoon finely chopped red onion

2 teaspoons kosher salt

1 teaspoon whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 pounds)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.

Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.