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Grilled Chicken with Black-Olive Vinaigrette

May 30, 2016



  • 4 boneless, skinless chicken breast halves
  • 2 Tbs. vegetable oil
  • Kosher salt and freshly -ground black pepper
  • 1 Tbs. plus 1 tsp. sherry vinegar
  • 1 Tbs. finely chopped shallot
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. granulated sugar
  • 6 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped pitted Kalamata olives
  • 2 Tbs. finely chopped fresh flat-leaf parsley



  1. Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire.
  2. Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thickness.
  3. Brush both sides of the chicken with the vegetable oil, and season generously with salt and pepper.
  4. Grill, turning once, until cooked through (165F), 6 to 10 minutes.
  5. Transfer to a cutting board with foil and let rest 5 minutes.
  6. Meanwhile in a small bowl, combine the vinegar, shallot, mustard and sugar.  Whisk  in the olive oil.  Stir in the olives and parsley.
  7. Thickly slice the chicken and serve with the vinaigrette spooned over it.

From → Chicken, Recipes

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