The beauty of this recipe is that the chicken doesn’t have to be served hot. You can prepare it a day ahead, refrigerate, then serve as part of a cold buffet, drizzled with creamy Parmesan sauce. Or enjoy the chicken hot off the grill.
Grill chicken up to a day before serving. Refrigerate, covered. Prepare sauce up to a day ahead but don’t add basil. Refrigerate. Stir in basil just before serving.