Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
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A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like.Wine pairing: DeLille 2015 Chaleur Blanc Sauvignon Blanc/Sémillon (Columbia Valley; $38)

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Recipe Summary test

45 mins
8 hrs 45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.

  • At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.

  • Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.

  • Cut chicken into thick slices and top with accumulated juices and olive mixture.

Nutrition Facts

636 calories; calories from fat 55%; protein 64g; fat 39g; saturated fat 3.3g; carbohydrates 6.2g; fiber 1.5g; sodium 1610mg; cholesterol 296mg.