1 C fresh basil leaves
6 garlic cloves
1/4 C evoo
8 sm chicken breast halves with bone and skin (about 5# total)
1 qt mixed color cherry and grape tomaotes, halved
2 C fresh mozzarella balls, perlini or wedges
1 C roughly chopped fresh basil leaves
3/4 C evoo
1/2 C white balsamic vinegar
2 garlic cloves, minced
1 tsp each salt/pepper
Heat grill to high. Make a rub for chicken: pulse first 4 ingredients in a food processor until roughly chopped. Rub mixture all over chicken.
Mix salsa ingredients together and let stand at least 30 minutes.
Grill chicken skin side down over direct heat until browned, 5-7 minutes. Move to indirect heat area, turning over, and grill through until cooked, 25-30 minutes. Transfer to platter, tent with foil, and rest 5 minutes. Spoon salsa over to serve. Salsa liquid can be used for salad dressing if desired.