Grilled Lemon Chicken with Haricots Verts, Early Girl Tomatoes, and Toast
Delicious farmers’ market haricots verts, early girl tomatoes, and toast, dressed with balsamic vinegar, olive oil, and honey shine with the flavors of grilled chicken in this dish.Serves 4-6
Ingredients
- 6 boneless , skinless, chicken thighs
- Juice of 2 lemons
- 1 tablespoon red pepper flakes
- 1 pound haricots verts , stems cut
- 2 early girl tomatoes , halved and cut into wedges
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon wildflower honey
- Sea salt and freshly ground black pepper
- 6 thick slices rustic baguette , toasted
Instructions
- Add 1 tablespoon vinegar, honey, and 1 tablespoon of olive oil to a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Put the chicken in a large bowl. Add 4 tablespoons olive oil, the lemon juice, and red pepper flakes. Season with salt. Put the chicken in the refrigerator to marinate for 1-3 hours. Remove the chicken from the refrigerator.
- While the chicken is marinating, in a medium pot, bring salted water to a boil. Add the haricots verts and cook for 4 minutes. Remove from the heat, drain, and put them in a small bowl filled with ice water. Drain.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the haricots verts, season with salt and pepper, and cook, stirring, for 6 minutes. Remove from the heat.
- Place the haricots verts, tomatoes, and toast in a large bowl. Add the dressing and gently toss to combine. Transfer to a serving platter and set aside.
- Prepare a grill to medium-high heat. Put the chicken on the grill and grill for approximately 6 minutes per side, or until they are cooked through. Remove from the grill.
- Put the chicken on a platter or individual plates. Serve immediately with the haricots verts, tomatoes, and toast on the side.
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