simple marinated grilled chicken with lemon & garlic, served alongside a fresh summer garden panzanella salad
½ cup + 2 tbsp olive oil
¼ cup freshly squeezed lemon juice
4 garlic cloves, grated
freshly cracked black pepper
2 large skinless + boneless chicken breasts
2 large ½” slices crusty bread (about 4 oz total)
4 oz cherry tomatoes, halved
1 spring onion (or scallion), thinly sliced
1 baby cucumber, thinly sliced
1 tbsp red wine vinegar
4 large basil leaves, torn
flaky sea salt (optional)
Add a ½ cup of olive oil, the lemon juice, grated garlic, 1 tsp of kosher salt, and about 20 cracks of black pepper to a bowl. Whisk well to combine. Submerge the chicken in the mixture. Cover the bowl and refrigerate for at least 1 hour. Transfer the bowl to room temperature and let sit for about 20 minutes before grilling.
Meanwhile, heat the grill over high heat. Once hot, drizzle the bread with olive oil and quickly grill on both sides until charred and crisp. Transfer to a cutting board and let cool.
Add the cherry tomatoes, spring onion (or scallion), cucumber, red wine vinegar, and remaining 2 tablespoons of olive oil to a mixing bowl. Season with a good pinch of salt. Toss well and let sit while you grill the chicken.
Place the chicken onto the grill and cook for about 2 minutes on each side over high heat until charred. Lower the heat to medium, cover the grill, and continue to cook the chicken for about 10-12 more minutes, or until cooked through (cook time will vary depending on your chicken size). Flip the chicken halfway through cooking.
Transfer the chicken to a cutting board and let rest for about 5 minutes. Cut the grilled bread into ½” pieces and toss with the tomato mixture. Slice the chicken against the grain into ¼” slices. Plate the chicken with the panzanella alongside. Garnish with the torn basil, a drizzle of olive oil, flaky sea salt, and more freshly cracked black pepper.