Grilled Chicken Provencal Recipe
(Roasted Tomatoes, Kalamata Olives, Roasted Garlic)
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Ingredients
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Marinated Chicken
Roasted Tomatoes & Garlic
Finishing & Assembly
To Serve
Method
Marinated Chicken
Prepare marinade and marinate
In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp herbes de Provence, 1/4 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Bring to room temperature
About 20 minutes before grilling, remove the chicken from the refrigerator so it comes closer to room temperature for even cooking.
Roasted Tomatoes & Garlic
Prepare tomatoes and garlic for roasting
Preheat oven to 425°F (220°C). Place grape/cherry tomatoes in a small baking dish. Slice the top off the garlic head to expose cloves, drizzle with 1 tbs olive oil, wrap loosely in foil. Drizzle tomatoes with 1 tbs olive oil, sprinkle 1/2 tsp salt and 1/4 tsp pepper; toss to coat.
Roast
Place tomato dish and foil-wrapped garlic on a baking sheet. Roast for 20-25 minutes until tomatoes are blistered and slightly collapsed and garlic is soft. Remove foil from garlic and allow to cool slightly, then squeeze out roasted garlic cloves into a small bowl and mash smooth with a fork.
Grill Chicken
Grill
Place marinated thighs on the grill. Cook 4-6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Use tongs to flip once for good grill marks. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing.
Finishing & Assembly
Combine roasted components and olives
In a mixing bowl combine roasted tomatoes, mashed roasted garlic, 3/4 cup halved Kalamata olives, 1 tbs vinegar, 1 tbs finishing olive oil, torn basil/parsley, and lemon zest if using. Gently toss to combine, adjust seasoning with a pinch of salt and pepper to taste.
Slice chicken and assemble appetizer
Slice rested chicken into 1/4-inch strips. Arrange toasted baguette slices on a platter. Spoon a little of the tomato-olive mixture onto each toast, then top with a slice or two of grilled chicken. Sprinkle with crumbled feta or shaved Parmesan and finish with microgreens or a few torn basil leaves.
Serve
Serve warm or at room temperature as an appetizer. Leftovers can be refrigerated up to 2 days; reheat gently or serve cold on crostini.