Grilled chicken [poulet grille]


  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry (or teardrop) tomatoes
  • 1 tablespoon olive oil
  • 1 shallot , minced
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced fresh thyme leaves
  • ½ teaspoon Kosher salt , or to taste
  • Freshly ground pepper to taste


    step 1

    Make the marinade and pour into in a large shallow container. Add the chicken breasts, turning to coat them well with the marinade. Cover and refrigerate from 12 to 24 hours

    step 2

    Just before grilling, if making the salsa, roughly chop the red and yellow cherry tomatoes and place them in a medium sized bowl. Add the olive oil, shallot, basil, thyme if and salt and pepper. Toss gently to combine.

    step 3

    Remove the chicken breasts from the marinade and pat them dry with pepper towels. Discard the remaining marinade.

    step 4

    Heat the grill to medium high. Carefully oil the grill rack.

    step 5

    Grill the chicken, turning once about halfway through the cooking time for simple grill marks on each side. Or, turn the chicken every two minutes or so a total of three times, so that you achieve cross-hatch grill marks (turn the chicken breasts a quarter turn as you flip them), until the chicken is cooked through, an internal temperature of 165°F.

    step 6

    Remove the chicken from the grill to a cutting board and let sit for at least 5 minutes before serving, sliced or whole. Serve with the tomato salsa if desired.