Recipe: Grilled Martini Chicken

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

February 29, 2012 • 4 comments

 A toast to spring: Martini chicken

As the weather warms up and the days get longer here in sunny Arizona, I’ve been breaking out the running shorts, Skinnygirl Margaritas, and grilling recipes. Ah, the aroma of meat searing on the grill. This lean recipe offers a zesty change from sweet and sticky barbecue sauces. Alternatively, instead of grilling, you can broil the chicken 10 minutes, turning after 5 minutes.

Grilled Martini Chicken Recipe

1/2 cup (120 ml) dry vermouth

1/4 cup (25 g) pimiento-stuffed green olives, finely chopped

2 shallots, sliced

3 cloves garlic, minced

1 tablespoon (6 g) grated lemon zest

1 tablespoon (15 ml) expeller pressed canola oil

11/2 pounds (680 g) skinless, boneless chicken breasts, cut into 6 pieces, thickest parts pounded to even thickness

2 sprigs fresh thyme (or 1/2 teaspoon dried)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Stir vermouth, olives, shallots, garlic, lemon zest, and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.

Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper. Mold a piece of aluminum foil into the shape of a shallow dish and pour in marinade. Cook chicken on oiled grill until opaque almost halfway through, about 5 minutes; place foil container on the outer edge of grill and bring marinade to a boil for at least 15 seconds. Turn chicken and cook until slightly firm in the thickest section, or juices run clear, about 5 minutes. Remove chicken and marinade. Spoon marinade over chicken and enjoy hot. Leftovers are delicious the next day, on salad or in a wrap with hummus and baby spinach.

Nutrition Facts (per serving): 178 calories, 4 g total fat, 1 g saturated fat, 251 mg sodium, 66 mg cholesterol, 1 g total carbohydrate, trace fiber, 26 g protein, 5% DV iron, 2% DV calcium, trace DV Vitamin A, 6% DV Vitamin C.

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Grilled Martini Chicken Recipe

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: February 29, 2012

• Yield: 4 (4 Servings)
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 30 mins

Lean grilled chicken with zesty martini flavors.

Ingredients

• 1/2 cup (120 ml) dry vermouth
• 1/4 cup (25 g) pimiento-stuffed green olives finely chopped
• 2 shallots sliced
• 3 cloves garlic minced
• 1 tablespoon (6 g) grated lemon zest
• 1 tablespoon (15 ml) expeller pressed canola oil
• 1 1/2 pounds (680 g) skinless, boneless chicken breasts cut into 6 pieces, thickest parts pounded to even thickness
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Stir vermouth, olives, shallots, garlic, lemon zest, and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.
   
2. Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper. Mold a piece of aluminum foil into the shape of a shallow dish and pour in marinade. Cook chicken on oiled grill until opaque almost halfway through, about 5 minutes; place foil container on the outer edge of grill and bring marinade to a boil for at least 15 seconds. Turn chicken and cook until slightly firm in the thickest section, or juices run clear, about 5 minutes. Remove chicken and marinade. Spoon marinade over chicken and enjoy hot. Leftovers are delicious the next day, on salad or in a wrap with hummus and baby spinach.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate