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Sumac Grilled Chicken with Sun-dried Tomato and Olive Tapenade

Sumac Grilled Chicken with Sun-dried Tomato and Olive Tapenade

Recipe and photography by Erin Grunstein Halpern

SERVES 5

  • 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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