Grilled Chicken Breasts with Green-Olive Relish

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


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

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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