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Feb 8, 2012

Grilled Chicken Panzanella with Basil VinaigretteRecipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.5 oz fresh basil
  • 0.25 oz fresh Italian parsley
  • 1 garlic cloves
  • 1 lemons
  • 1 red bell peppers
  • 3 summer squashes, such as zucchini and crookneck
  • 3 tomatoes

Meat / Poultry / Seafood

  • 2 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

  • 0.67 cup extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 1.5 tsp kosher salt

Condiments

  • 1 tbsp red wine vinegar

Dairy

  • 2 oz crumbled feta cheese

Other

  • 8 slice country-style white bread

Ingredients

Dressing

  • ½ cup loosely packed fresh basil leaves
  • ¼ cup loosely packed fresh Italian parsley leaves and tender stems
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

  • 3 medium summer squashes (such as zucchini and crookneck), cut lengthwise into ½-inch-thick slices
  • 1 red bell pepper, cut lengthwise into ½-inch-thick slices
  • ½ pound (½ loaf) country-style white bread, cut crosswise into 1-inch slices
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

  • 2 boneless, skinless chicken breast halves, each about 6 ounces
  • 1 pound tomatoes, cored, cut into ½-inch cubes
  • ½ cup crumbled feta cheese

Instructions

  1. In the bowl of a food processor pulse the basil, parsley, lemon juice, vinegar, and garlic until coarsely chopped. With the machine running, slowly add the oil. Transfer to a small glass or stainless steel bowl and season with the salt and pepper.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Brush the cooking grates clean. Lightly brush the squashes, pepper, and bread on all sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are slightly charred and the bread has grill marks, turning once. The vegetables will take 4 to 6 minutes and the bread will take 2 to 4 minutes. Remove from the grill and let cool.

  4. Coat the chicken on both sides with 3 tablespoons of the dressing. Grill, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

  5. Cut the vegetables, bread, and chicken into ½-inch cubes and combine in a large bowl with the tomatoes and feta. Add the dressing and toss to coat. Serve immediately.

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Grilled Chicken Panzanella with Basil Vinaigrette

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