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

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.