1 cup olive oil
1/2 cup dry red wine
1/2 cup red wine vinegar
2 small red onions, coarsely chopped
6 garlic cloves, peeled
2 Tablespoons tomato paste
4 teaspoons toasted and ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons sweet pimentón de la Vera (smoked Spanish paprika)
Finely grated zest and juice of 1 lemon
1 Tablespoon kosher salt
16 6oz pieces boneless chicken breasts, skin on (Easily substitute Portobello mushrooms for vegetarians)
Ridged Grill Pan and Instant Marinator
Ricotta Salata Salsa Verde:
1 1/2 cup flat-leaf parsley, minced
1/2 cup mint, minced
2 teaspoons oregano leaves, minced
3 Tablespoons chives, minced
2 Tablespoon tarragon, minced
3 medium shallots, minced
2 small garlic cloves, smashed
1/4 cup drained capers, chopped
1 1/2 cup extra-virgin olive oil
Juice of 2 lemons
6 ounces ricotta salata, crumbled
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Marinate Chicken: In a food processor or blender; combine all of the marinade ingredients and process to blend. In a large, shallow dish or bowl, pour the marinade over the chicken and turn to coat. Cover and refrigerate overnight. If pressed for time, place the chicken (in batches) in an instant marinator.
Grill Chicken: Remove chicken from the marinade, pat dry and season with salt. Grill the chicken on a ridged grill pan over high heat for 1-2 minutes or until grill marks appear. Transfer to a sheet pan(s).Place the grilled chicken in the oven until a knife inserted in the center encounters no resistance (about 165ºF), about 10-15 minutes.
Make Salsa Verde: Add chopped parsley, mint, oregano, chives, tarragon, shallots, garlic, capers, olive oil and lemon juice to a medium bowl. Mix with a fork. Gently stir in crumbled ricotta salata. Add salt and pepper.
Serve: Serve chicken with a generous dollop of the salsa verde.
Recipe created by Parties That Cook®