Poulet Grille Recipe

Marinate chicken

Pat chicken breasts dry with paper towels. In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Add chicken to a shallow dish or zip-top bag and pour marinade over. Rub to coat evenly. Refrigerate at least 30 minutes and up to 2 hours.

Preheat and grill

When ready to cook, remove chicken from refrigerator 15 minutes before grilling. Preheat grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates with oil. Sear chicken 4–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and an instant-read thermometer inserted into the thickest part reads 165°F. If breasts are very thick, reduce heat and continue cooking until done.

Finish and rest

Transfer chicken to a cutting board and add 1 tbs butter on top of each breast (or melt butter over them) so it melts into the meat. Tent loosely with foil and rest 5 minutes before slicing. This keeps juices inside and yields moist chicken.

Combine diced tomatoes, quartered artichoke hearts, sliced red onion, torn basil and capers in a mixing bowl.

In a small jar or bowl, whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon, 1/2 tsp salt and 1/4 tsp pepper until emulsified. Taste and adjust seasoning.

Pour dressing over salad and toss gently to combine. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

Prep stock and vegetables

Keep 4 cups stock warm in a saucepan over low heat. Trim asparagus and cut into 1-inch pieces; separate any tips to add later if desired.

Sweat aromatics

In a heavy-bottomed saucepan or sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add finely chopped shallot and cook 2–3 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant.

Toast rice & deglaze

Add 1 cup arborio rice to the pan and stir to coat grains with the fat. Cook 1–2 minutes, stirring, until the edges of the rice become translucent. Pour in 1/2 cup white wine and stir until mostly absorbed.

Add stock gradually

Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ladle. Continue this process for about 15 minutes.

Add spring vegetables

When rice is about halfway cooked (after ~10–12 minutes), stir in asparagus pieces and continue adding stock and stirring. Add the peas in the final 3–4 minutes so they heat through without losing color.

Finish risotto

When rice is creamy and al dente (total cooking time 18–20 minutes), remove from heat. Stir in remaining 1 tbs butter, 1/2 cup grated Parmesan, lemon zest, 3/4 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. If risotto is too thick, stir in up to 1/4 cup warm stock to loosen to a creamy consistency.

Keep warm while you finish the chicken. Risotto is best served immediately for optimal creaminess.

Slice rested chicken breasts on the bias. Spoon a generous portion of spring risotto onto each plate, place sliced chicken across the risotto, and add a portion of tomato–artichoke salad alongside or on top.

Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.