Sumac Grilled Chicken with Sun-dried Tomato and Olive Tapenade
Recipe and photography by Erin Grunstein Halpern
- 5 boneless, skinless chicken cutlets, cut into thin slices
- 2 Tbsp olive oil
- 2 Tbsp olive tapenade or chipped kalamata olives
- 4 cloves garlic, minced
- 4 sun-dried tomatoes in oil, chopped into tiny pieces
- 2 tsp sumac
- 2 Tbsp fresh basil, finely chopped
- Zest of 1 lemon
- 1 Tbsp capers
Mix together all ingredients besides chicken. Coat chicken in the marinade (yu can reserve some marinade for garnish later or you can make a bit extra). Allow to marinate for about an hour.
Grill for about 5 minutes per side.
(Originally featured in Family Table, Issue 695)
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