Lemon Chicken with Panzanella Salad

Grilled Flattened Chicken, Lemon and Herb Chicken, Panzanella Salad, Bread Salad

Lemon Chicken with Panzanella Salad
 
Try this Grilled Lemon Chicken with Panzanella Salad recipe that is perfect for any backyard barbecue!
Ingredients
For the Chicken:
  • 1 flattened Chicken
  • 3 tablespoons of finely minced garlic
  • 2 tablespoons of minced fresh thyme
  • 2 tablespoons of minced fresh oregano
  • zest and juice of 1 lemon
  • 4 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
  • 3 tablespoons of finely diced shallots
  • ⅓ cup of white balsamic vinegar
  • 1 cup of olive oil
  • 2 tablespoons of grainy mustard
  • 2 tablespoons of honey
  • 3 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste
For the Panzanella Salad:
  • 1 loaf of Artisan bread cut into 1 inch thick slices
  • olive oil for coating
  • 3 cups of baby arugula
  • 2 tomatoes cut into wedges
  • ½ julienne sweet onion
  • ½ cup of fresh shaved parmesan cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Chicken: Place the chicken in a deep pan and rub it down well with garlic, thyme, oregano, lemon juice, zest and olive oil. Wrap the pan with cellophane and place in the refrigerator for 20 to 25 minutes.
  2. After the chicken is done marinating place on a hot grill skin side down and cook for 8 to 12 minutes. Place ice cubes where there seems to be a lot of flames to help control charring.
  3. Cook the chicken until golden brown and cooked completely through. To cook the legs longer simply push them to the center under the chicken breast to avoid over cooking.
  4. Vinaigrette: In a large bowl whisk together all ingredients and set aside.
  5. Salad: Using a pasty brush, brush each side of the bread with olive oil and place on the grill for 2 to 3 minutes on each side or until toasted. Once toasted, cut the bread into 1? thick cubes. In a large bowl mix together bread, arugula, tomatoes, onions and 2 to 4 ounces of vinaigrette and mix thoroughly. Season the salad with salt and pepper.
  6. To Plate: Separate the chicken breasts and thighs using a knife and garnish with fresh herbs and serve next to the panzanella salad.

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