I know some readers of this column grill year-round. Some of you because you live in temperate climates, where winter just means putting on a light jacket to throw some burgers on, and some of you because you are die-hard grilling machines, who would chisel the ice off your charcoal briquettes to light a fire outdoors.
I fall into neither camp, though I am enough of a grilling buff that as soon as the weather seems remotely cooperative, I grab those tongs and send my husband, Gary, out to fill up the propane tank (and yes, I know that for you hard-core grillers, the fact that I’m not using charcoal or hardwood makes me a pretender at best. But there’s a jolly, ample expanse between culinary perfection and everyday dinners, and I like to wander about freely in that open space).
If the weather isn’t cooperating, or if you are a city dweller, those nice grill pans, or even a panini press, can be called into service.
Anyway, other than a nice soak in a lemony marinade, this chicken and pepper dish requires only a handful of ingredients, little skill and a small commitment of time by the fire. The result is colorful and gorgeous and flavorful and very healthful to boot. Serve with rice or any grains you are into at the moment. It’s a nice way to get both you and your grill reacquainted.
GRILLED PROVENCAL CHICKEN AND PEPPERS
Start to finish: 7 hours (6 hours of marinating time)
Serves 6
2 pounds boneless, skinless chicken breasts
2 red bell peppers
2 yellow bell peppers
1/2 cup fresh lemon juice
1/2 cup olive oil
1/4 cup minced shallots
2 tablespoons fresh thyme leaves
1/4 cup chopped black olives, like kalamata
2 teaspoons Sriracha sauce, or to taste
Kosher or coarse salt and freshly ground black pepper to taste
Fresh thyme sprigs to serve
Add the chicken and peppers to the marinade, making sure the marinade coats all of the ingredients. Cover and marinate for 6 to 12 hours in the refrigerator.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 37 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.