Grilled Marinated Chicken with Tomato-Bread Salad (

Name: Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine vinegar; 2 cups extra virgin olive oil; 1 shallot, minced; 1 clove garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ⅓ cup grated parmigiano-reggiano cheese; salt & freshly ground black pepper; 2 (3 lb) chicken, quartered; 4 large beefsteak tomatoes; salt & freshly ground black pepper; sugar; 1 red onion, halved and thinly sliced; 5 ounces bocconcini, halved (or cubed mozzarella); 1 cup loosely packed basil leaves, chopped,torn or shredded; 2 cups cubed toasted peasant bread; ½ cup red wine vinaigrette

Servings: persons

1 cup red wine vinegar
2 cups extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
⅓ cup grated parmigiano-reggiano cheese
salt & freshly ground black pepper
2 (3 lb) chicken, quartered
4 large beefsteak tomatoes
salt & freshly ground black pepper
sugar
1 red onion, halved and thinly sliced
5 ounces bocconcini, halved (or cubed mozzarella)
1 cup loosely packed basil leaves, chopped,torn or shredded
2 cups cubed toasted peasant bread
½ cup red wine vinaigrette

1
Vinaigrette: Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.
2
Chicken: Set aside 1/2 cup of the vinaigrette.
3
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.
4
Allow to marinate for 2 to 3 hours in refrigerator; bring to room temperature before grilling over medium coals.
5
Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.
6
Tomato-Bread Salad (Panzanella): Cut the tomatoes into 1-inch chunks, and season with salt, pepper and a pinch of sugar.
7
Let the mixture sit for 10 minutes, then add the onions and bocconcini, basil and cubed bread to a bowl.
8
Add 1/3 cup vinaigrette, toss together, and allow salad to sit for 20 minutes, adding more vinaigrette if necessary.

1336

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup red wine vinegar, 2 cups extra virgin olive oil, 1 shallot, minced, 1 clove garlic, minced, and more.

Yes, Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Marinated Chicken with Tomato-Bread Salad (Panzanella)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions