The Bride and I have planned our meals for the week, and I needed to make chicken for my salads that I have to pack for lunch and dinner tomorrow. I wanted something more than a rub, and something that would be interesting in a salad. The final constraint was that The Bride and I weren't going to go grocery shopping until four in the afternoon, so I couldn't use something that needed to marinade for more than four or five hours. That landed me on Chicken Breasts With Tapenade on page 245.
I made the tapenade and from that I made the marinade. I reserved the remaining tapenade and put the chicken in the fridge. The best way I have found to marinade is to use gallon-sized Ziploc bags.
Four hours later I started the coals, and followed the directions for direct and then indirect grilling. Half an hour later, after helping The Bride put up her newly painted shutters, I pulled the chicken from The Forge.
I wanted to make sure that the chicken was cooked all the way through, and I was also really impatient. Turns out, it was all good!
Finally, I carved two of the breasts for my salads, plated some for The Bride and I, and bagged the remaining meat for more leftovers.
Overall I liked the dish. It will work well in my salads, in which I have included flaked Parmigiano-Reggiano cheese, currants, and a red wine vinaigrette. I'm not sure if I would use the recipe again, but it was still pretty good. I mentioned earlier that I'm hesitant around olives, but the tapenade was delicious. The marinade by itself isn't enough, the chicken really needs the tapenade that was reserved. I thank Weber for teaching more more about grilling chicken and helping me cook outside my box, but this one won't be a repeated recipe.
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