Grilled Chicken Thighs & Panzanella with Parmesan-Garlic Dressing

Step 1

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the baguette; drizzle both sides with olive oil and season with salt and pepper. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes; place in a bowl and add half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the olives.

Step 2

2 Grill the chicken & toast the baguette Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through.* Add the seasoned baguette to the grill and toast 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board.*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 3

3 Make the dressing In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Step 4

4 Make the panzanella & serve your dish Large dice the toasted baguette. To the bowl of dressing, add the diced baguette, seasoned tomatoes (including any liquid), sliced cucumbers, and chopped olives. Toss to combine; taste, then season with salt and pepper if desired. Slice the grilled chicken crosswise. Serve the sliced chicken with the panzanella on the side. Enjoy!

Step 5

1 Prepare the ingredients Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the baguette; drizzle both sides with olive oil and season with salt and pepper. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes; place in a bowl and add half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the olives.

Step 6

2 Grill the chicken & toast the baguette Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through.* Add the seasoned baguette to the grill and toast 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board.*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Step 7

3 Make the dressing In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Step 8

4 Make the panzanella & serve your dish Large dice the toasted baguette. To the bowl of dressing, add the diced baguette, seasoned tomatoes (including any liquid), sliced cucumbers, and chopped olives. Toss to combine; taste, then season with salt and pepper if desired. Slice the grilled chicken crosswise. Serve the sliced chicken with the panzanella on the side. Enjoy!