Grilled Chicken Breasts with Green-Olive Relish

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


  • 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
  • 1-½ tsp. chopped fresh thyme
  • 4 boneless, skinless chicken breast halves
  • About ¾ cup extra-virgin olive oil
  • 2-½ tsp. finely grated lemon zest
  • ¼ cup blanched almonds, lightly toasted and roughly chopped
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. capers, rinsed and coarsely chopped
    • 1 small clove garlic, pounded to a paste with a pinch of salt

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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