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

Grilled Chicken Thighs & Nectarine Panzanella

with Spicy Ranch Dressing

40 MIN
+$1.95/serving 2 Servings
Wellness at Blue Apron
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  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs View recipe
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    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
      640 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Grilled Chicken Thighs & Nectarine Panzanella with Spicy Ranch Dressing
    Title
    • 2 Flank Steaks
    • 4 oz Grape Tomatoes
    • 1 Small Baguette
    • 3 Tbsps Ranch Dressing
    • 1 Persian Cucumber
    • 1 Tbsp Hot Sauce
    • 1 Nectarine
    • 1 Red Onion
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    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 and pit the nectarine. 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 & slice the steaks
    2 Grill & slice the steaks

    Pat the steaks 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 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken and 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    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

    When cool enough to handle, 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 steaks with the panzanella on the side. Enjoy!

    Tips from Home Chefs

    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 and pit the nectarine. 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 & slice the steaks

    Pat the steaks 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 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken and 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Grill & slice the steaks
    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

    When cool enough to handle, 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 steaks with the panzanella on the side. Enjoy!

    Make the panzanella & serve your dish
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