Grilled Chicken Breasts with Tomato Olive Relish

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My cousin, a talented cook and inveterate hostess, knew exactly what to serve when planning a big birthday supper for her mother (who was turning 90). She marinated large, boneless chicken breasts in a mixture of fresh lemon juice, Dijon mustard, soy sauce and olive oil, along with garlic and salt. The breasts, grilled about 10 minutes or just until the juices ran clear, were slightly charred on the outside with fork-tender meat beneath.

This recipe is quite practical for summertime entertaining since it can be doubled or tripled easily when you are having a crowd. None of the ingredients are hard to find, and the prep time is minimal. A Tomato Olive Relish seasoned with capers, basil, and rosemary adds a burst of color and several more layers of flavor to this simple grilled entree. For sides, add tender green beans sprinkled with sea salt and saffron-scented couscous, or offer corn on the cob and an arugula and tomato salad sprinkled with feta. Then invite as many friends as you like for an easy warm weather cookout!

Grilled Chicken Breasts with Tomato Olive Relish

1/2 cup olive oil

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons soy sauce

2 teaspoons finely chopped garlic

1 teaspoon kosher salt

6 large boneless, skinless chicken breast halves (7 to 8 ounces each)

Tomato Olive Relish:

1 cup grape tomatoes, cut lengthwise into thin slivers, but not seeded

1/2 cup pitted kalamata olives, cut lengthwise into thin slivers

1 1/2 tablespoons drained capers

1 1/2 teaspoons fennel seeds, crushed (see note)

Scant1/4 teaspoon red pepper flakes

3 tablespoons chopped basil

2 teaspoons chopped fresh rosemary

Whisk together olive oil, lemon juice, mustard, soy sauce, garlic and salt in a large, shallow nonreactive dish. Add the chicken and turn to coat well. Cover and refrigerate 3 hours or overnight.

While the chicken is marinating prepare the Tomato Olive Relish. Combine the ingredients in a medium, non-reactive serving bowl and mix well. (Relish can be prepared 3 hours ahead; cover and leave at cool room temperature.) Makes about1 3/4 cup.

Oil a grill rack and arrange it 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Remove chicken from marinade. Grill until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side. (Internal temperature should be 170 F.)

Arrange the cooked chicken on a serving platter and season generously with salt. Spoon some of the Tomato Olive Relish over the breasts. Pass any remaining relish separately.

Note: To crush fennel seeds, place in a self-sealing bag and pound with a meat pounder or rolling pin, or crush with a mortar and pestle, or grind them coarsely, using a small electric spice mill.

 

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Grilled Chicken Breasts with Tomato Olive Relish

(c) 2010 Betty Rosbottom Recipes