Tangy Grilled Chicken and Shallots

These zesty, herbaceous, juicy chicken breasts will take you from the grilling days of late summer straight into early Fall; the bright, citrusy marinade reminiscent of warm Summer days pairs so well with the warm Autumn flavors of sage and thyme. If you’ve never grilled a shallot before, you’ll be pleasantly surprised at how sweet and mild the alliums become. This recipe makes 2 servings but can easily be doubled.

PREP TIME: 1 hours 0 minutes
COOK TIME: 15 minutes

For the chicken:
2 large boneless, skinless chicken breasts, pounded to an even 1/2” thickness
Juice and zest from 1 fresh lemon
1 tablespoon olive oil
2 cloves garlic, finely minced
Leaves from 2 fresh sprigs of thyme
1 sage leave, finely chopped
1 teaspoon salt

For the shallots:
6-8 medium-sized shallots
1 tablespoon olive oil
Salt, to taste

Fresh sage leaves, thyme and capers (optional), for garnish

Arrange chicken breasts in a glass baking dish. Whisk together lemon juice and zest, oil, garlic, herbs and salt. Pour marinade over chicken, cover and refrigerate for at least one hour but no more than two.

While chicken is resting, prepare the shallots. Slice each shallot in half lengthwise, leaving the stem ends intact for each half. Peel once halved and add to a mixing bowl. Toss with olive oil and salt; make sure each shallot half is coated with oil and salt. Set aside.

Preheat your grill or grill pan to medium-high. Remove chicken breasts from marinade and shake off any excess liquid. Arrange chicken and shallots on grill and cook for 10 minutes, flipping both the chicken and shallots halfway through cooking. Remove chicken and shallots and let rest for about 5-7 minutes before plating.

To serve, arrange chicken and shallots on a serving dish and garnish with capers (if using), sage and thyme leaves.