Grilled Chicken Thighs & Nectarine Panzanella with Spicy Ranch Dressing
Summer Grilling

Grilled Chicken Thighs & Nectarine Panzanella

with Spicy Ranch Dressing

40 MIN
2 Servings
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    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! To accompany our Southern-spiced chicken thighs, we're grilling baguette, onion rounds, and juicy nectarine to dice up into a delicious panzanella (or bread salad), which gets a little kick from a dressing of ranch and hot sauce.

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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    ingredients
    Grilled Chicken Thighs & Nectarine Panzanella with Spicy Ranch Dressing
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 1 Persian Cucumber
    • 1 Red Onion
    • 1 Nectarine
    • 3 Tbsps Ranch Dressing
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    Prepare the ingredients & make the spicy ranch
    1 Prepare the ingredients & make the spicy ranch

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1-inch rounds, keeping the layers intact. Halve the nectarine crosswise; remove the pit. Halve the bread lengthwise. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Grill the chicken
    2 Grill the chicken

    Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

    *An instant-read thermometer should register 165°F.

    Grill the onion, nectarine & bread
    3 Grill the onion, nectarine & bread

    Meanwhile, place the onion rounds and halved nectarine in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Drizzle the halved bread with olive oil; season with salt and pepper. Grill the seasoned onion and nectarine 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bread 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

    Make the panzanella & serve your dish
    4 Make the panzanella & serve your dish

    Roughly chop the grilled onion and nectarine. Medium dice the grilled bread. Transfer to the bowl of marinated cucumber and tomatoes; add the spicy ranch and toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the panzanella on the side. Enjoy!

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    Prepare the ingredients & make the spicy ranch
    1 Prepare the ingredients & make the spicy ranch

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel the onion; cut crosswise into 1-inch rounds, keeping the layers intact. Halve the nectarine crosswise; remove the pit. Halve the bread lengthwise. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    2 Grill the chicken

    Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 5 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

    *An instant-read thermometer should register 165°F.

    Grill the chicken
    Grill the onion, nectarine & bread
    3 Grill the onion, nectarine & bread

    Meanwhile, place the onion rounds and halved nectarine in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Drizzle the halved bread with olive oil; season with salt and pepper. Grill the seasoned onion and nectarine 3 to 5 minutes per side, or until charred and softened. Grill the seasoned bread 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

    4 Make the panzanella & serve your dish

    Roughly chop the grilled onion and nectarine. Medium dice the grilled bread. Transfer to the bowl of marinated cucumber and tomatoes; add the spicy ranch and toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the panzanella on the side. Enjoy!

    Make the panzanella & serve your dish