Grilled Chicken Breasts with Green-Olive Relish

Grilled Chicken Breasts with Green-Olive Relish
Photo by Scott Phillips


  • 2-½ tsp. finely grated lemon zest
  • 1 small clove garlic, pounded to a paste with a pinch of salt
  • 2 Tbs. capers, rinsed and coarsely chopped
  • 4 boneless, skinless chicken breast halves
  • 2 Tbs. roughly chopped fresh flat-leaf parsley
  • ½ lb. whole green olives (about 1-½ cups), such as Lucques or Picholine, rinsed, pitted, and coarsely chopped
  • ¼ cup blanched almonds, lightly toasted and roughly chopped
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1-½ tsp. chopped fresh thyme
    • About ¾ cup extra-virgin olive oil

Prepare a hot grill fire. Put one chicken breast on one side of a large piece of plastic wrap. Drizzle about 1 tsp. oil on the breast and loosely fold half of the plastic wrap over the chicken. (There should be enough room to allow the chicken to expand when you pound it.) Using a meat mallet or...

View full recipe at Fine Cooking


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