Grilled Chicken Thighs & Panzanella with Parmesan-Garlic Dressing
Summer Grilling

Grilled Chicken Thighs & Panzanella

with Parmesan-Garlic Dressing

30 MIN
2 Servings
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  • with Chicken Thighs
    includes 12 oz No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Thighs
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Chicken Thighs

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For our creamy, tangy take on panzanella (or Italian bread salad), you’ll grill your own golden brown croutons to toss with crisp cucumbers and tomatoes in a garlicky dressing. It’s the perfect pairing for grilled chicken coated with classic Italian seasonings.
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    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
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    ingredients
    Grilled Chicken Thighs & Panzanella with Parmesan-Garlic Dressing
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • 1 Small Baguette
    • 2 Persian Cucumbers
    • 1 clove Garlic
    • 4 oz Grape Tomatoes
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Red Wine Vinegar
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Grill the chicken & toast the baguette
    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.

    Make the dressing
    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.

    Make the panzanella & serve your dish
    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!

    Tips from Home Chefs

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    Prepare the ingredients
    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.

    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.

    Grill the chicken & toast the baguette
    Make the dressing
    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.

    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!

    Make the panzanella & serve your dish
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