Grilled Provençal Chicken & Peppers
By á-178825
Serves 6. Minimum 6 hrs of marinating time needed or overnight.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 red bell peppers
- 2 yellow bell peppers
- 1/2 c fresh lemon juice
- 1/2 c EVOO
- 1/4 c minced shallots
- 2 T fresh thyme leaves
- 1/4 c chopped black olives, like kalamata
- 2 t Sriracha sauce, or to taste
- Kosher or coarse salt & freshly ground pepper
- Fresh thyme sprigs to serve
Details
Preparation
Step 1
Trim chicken breasts & use a LG sharp knife to cut them into three pieces about 2 inches wide each. If the chicken breasts are very thick, cut each piece in half horizontally so you have two thinner small cutlets from each piece. Cut bell peppers into 2 in pieces. Discard stem & seeds.
In LG container or zip lock bag, combine lemon juice, oil, shallots, thyme, black olives, Sriracha, salt & pepper. Add chicken & peppers to the marinade making sure the marinade coats all the ingredients. Cover & marinate 6-12 hrs in the refrigerator.
Bring chicken & peppers to room temperature while you heat the grill to med high. Remove chicken & peppers from marinade & discard the marinade. Grill peppers & chicken for 4-5 min on each side until nicely browned & cooked through.
Serve the chicken & peppers hot or at room temperature with thyme sprigs tucked into the serving platter.
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