Grilled Provençal Chicken & Peppers

Serves 6. Minimum 6 hrs of marinating time needed or overnight.

Grilled Provençal Chicken & Peppers
Grilled Provençal Chicken & Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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