Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Red-Wine Vinaigrette
- 1 cup red wine vinegar
- 2 cups extra virgin olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄3 cup grated parmigiano-reggiano cheese
- salt & freshly ground black pepper
-
Grilled Chicken
- 2 (3 lb) chicken, quartered
-
Tomato-Bread Salad Panzanella
- 4 large beefsteak tomatoes
- salt & freshly ground black pepper
- sugar
- 1 red onion, halved and thinly sliced
- 5 ounces bocconcini, halved (or cubed mozzarella)
- 1 cup loosely packed basil leaves, chopped,torn or shredded
- 2 cups cubed toasted peasant bread
- 1⁄2 cup red wine vinaigrette
directions
- Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
- Chicken: Set aside 1/2 cup of the vinaigrette.
- Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
- Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
- Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
- Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
- Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
- Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)