Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

"Copied from the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). This recipe is from chef Tom Valenti from "Cesca" restaurant, opening in late June of 2003. Note: Prep/Cook time does not include the 2 to 3 hour marinating time for the chicken."
 
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Ready In:
1hr 15mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
  • Chicken: Set aside 1/2 cup of the vinaigrette.
  • Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette.
  • Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
  • Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
  • Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
  • Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
  • Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.

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Reviews

  1. This was fantastic. I barbequed the chicken over charcol and it was incredibly moist and flavoursome. The salad was the perfect accompaniement. An excellent summertime recipe
     
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I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
 
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