Chicken with Green Olives, Capers, and Tomatoes
Greg DuPree
A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like.
Wine pairing: DeLille 2015 Chaleur Blanc Sauvignon Blanc/Sémillon (Columbia Valley; $38)
This recipe, and others like it, can be found in the article “These Grilled Chicken Recipes Might Utterly Revolutionize Your Cookouts.”
How to Make It
Step 1
1
Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.
Step 2
2
At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.
Step 3
3
Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.
Step 4
4
Cut chicken into thick slices and top with accumulated juices and olive mixture.
Ingredients
1 1/2 cups loosely packed chopped flat-leaf parsley
1 tablespoon minced garlic
2 anchovy fillets, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon red chile flakes
1 teaspoon lemon zest
1/2 cup extra-virgin olive oil
4 (6 oz.) boned, skinned chicken breasts, pounded 3/4 in. thick
1 cup chopped pitted green olives
1 cup halved cherry tomatoes
2 tablespoons chopped drained capers
1 tablespoon lemon juice
Directions
Step 1
1
Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.
Step 2
2
At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.
Step 3
3
Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.
Step 4
4
Cut chicken into thick slices and top with accumulated juices and olive mixture.
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