Best 2 Grilled Chicken With Charred Lemon And Heirloom Tomatoes Recipes
Indulge in a delightful culinary journey with our grilled chicken recipe, where tender chicken breasts are skillfully charred to perfection, accompanied by a tantalizing symphony of flavors from charred lemons and a medley of heirloom tomatoes. This vibrant dish is not only a feast for the palate but also a feast for the eyes, showcasing the beauty of fresh, seasonal ingredients.
In addition to the main grilled chicken recipe, you'll also discover a treasure trove of complementary recipes that elevate your dining experience. Learn how to craft a refreshing lemon-herb dressing that adds a burst of brightness to the grilled chicken, while the charred lemon and shallot relish offers a smoky, tangy twist.
Expand your culinary horizons with the heirloom tomato salad, a vibrant celebration of summer's bounty, bursting with colors and flavors. And for a side dish that perfectly complements the grilled chicken, try the roasted baby potatoes with garlic and herbs, a simple yet flavorful addition that rounds out the meal.
These recipes work in harmony to create a cohesive and unforgettable dining experience. Whether you're hosting a summer barbecue or a cozy dinner party, this grilled chicken with charred lemon and heirloom tomatoes is sure to impress your guests and leave them craving for more.
GRILLED CHICKEN BREASTS WITH HEIRLOOM TOMATOES
Make and share this Grilled Chicken Breasts With Heirloom Tomatoes recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Plunge the tomatoes in boiling water for 1 minute to help make peeling easier. Remove the skin, cut in quarters and remove the seeds. Cut in small cubes, reserve.
- Cut the red onion in small dices, add to the tomato dices.
- Remove the leaves from the mint.
- Crush the garlic cloves, grate and squeeze the lemon. Chop the mint leaves; mix with the olive oil, garlic, fresh pepper, salt, lemon juice and lemon zest. Pour half of the mixture over the chicken and half over the tomatoes and red onion. Let the meat and the tomatoes marinate for at least 30 minutes.
- When ready to cook, place the chicken on a hot grill for 1 to 2 minutes per side to get nice markings on the breasts. Remove from the grill and put on a small sheet pan. Pour any remaining marinade over the chicken.
- Place in a 350°F oven for 7 to 10 minutes, depending on the thickness of the breast.
- Once the chicken is cooked, allow the meat to rest for about five minutes. Mix the chicken's cooking juices with the tomatoes. Slice the chicken and place on a plate, cover with the marinated tomatoes and drizzle remaining tomato marinade over all. Serve with mint-infused couscous.
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
Tips:
- For the best flavor, use ripe heirloom tomatoes. If you can't find heirloom tomatoes, use a variety of ripe tomatoes, such as cherry tomatoes, grape tomatoes, or Roma tomatoes.
- Charring the tomatoes and lemons adds a smoky flavor to the dish. To char the tomatoes, place them on a baking sheet and broil them for 5-7 minutes, or until they are slightly blackened. To char the lemons, cut them in half and grill them cut-side down for 2-3 minutes, or until they are slightly blackened.
- Grilling the chicken breasts over high heat will help them to cook quickly and evenly. Make sure to preheat your grill to medium-high heat before adding the chicken.
- When basting the chicken with the marinade, use a silicone brush to avoid the bristles of a traditional brush from sticking to the chicken.
- Let the chicken rest for a few minutes before slicing it. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Grilled Chicken with Charred Lemon and Heirloom Tomatoes is a delicious and healthy summer dish that is perfect for a weeknight meal or a special occasion. The smoky flavor of the charred tomatoes and lemons pairs perfectly with the juicy chicken, and the fresh herbs add a bright, flavorful touch. This dish is sure to be a hit with everyone at your table.
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