1/4TeaspoonSalt Sea Salt or Kosher Salt is preferred
1/8TeaspoonPepper
1Onion, roughly choppedYellow or White, or 2 Shallots
1Carrotroughly chopped
2Celery Stalksroughly chopped
3-4Garlic ClovesSmashed or Chopped
1Bunch Fresh ParsleyRoughly Chopped
1/2CupOlive Oilor up to 1 Cup, depending on the amount of chicken
Olive-Caper Relish
1/2CupPitted Castelvetrano Olives, Roughly Chopped*1/2 C. Measured After chopping.
2Tbsp Capers
1/4CupSliced Cocktail Onions*Sliced in Half
1/2CupSliced Cherry Tomatoes*Sliced in Half
1/4CupTeardrop Peppers, AKA “Sweety Drop” peppersCan usually be found at your grocer, or Amazon or Walmart
1/4CupChopped Fresh Parsley
2TeaspoonsChopped Chives
2Tbsp Red Wine Vinegar
1CupOlive Oil
Salt & Pepper to taste
Instructions
Marinade
Trim any excess fat or silver skin from the Chicken and season with the Salt and PepperButterfly each breast. *(See photos below). Place one hand on top of the breast and gently press down while using the other hand to guide your knife, cutting horizontally through the center of the meat, stopping about 1 inch before cutting all the way through, so that the meat opens up like a book. *Alternatively, you could cut the breast all the way through, depending on how you want it to look when you serve it. This is what we did in the photo shown.
Place the Chicken in a large ziploc bag, and add the Onion, Carrot, Celery, Garlic, Parsley and Olive Oil. The Olive Oil should generously coat all the ingredients, so add more if needed.
Marinate Chicken anywhere from 3-24 hours. *3 hours gives a great flavor if you’re in a hurry, but the chicken will become more tender up to 24 hours.
Olive-Caper Relish
Place all the Relish ingredients in a bowl and combine. Taste for seasoning and add salt and pepper as desired.
Chicken Preparation
Remove the chicken from the marinade and gently rub off any loose ingredients that might have stuck to it.
Let the grill preheat until it is at least 500°. (We let ours go to 650°-700°).Place the chicken on the grill and allow it to cook for 4 minutes. Flip the pieces and cook for another 2 minutes, then remove.
Before serving, top with a few generous spoonfuls of the Olive-Caper Relish. Also, a few dollops of Salsa Verde or Pesto around the plate is a nice addition.
Notes
Serve this with any of your favorite sides-you really can’t go wrong. *Our photo shows an entire meal done on the grill, as we prepared Sliced King Mushrooms and Broccolini along side the chicken. They were both simply brushed with some olive oil and a sprinkling of salt and pepper, and grilled for about the same time as the chicken. We found the vinaigrette to be a great compliment to everything-so you might want to make a double batch! *Below we’ve provided photos showing how we butterfly a chicken breast.