Serves: 4
Total Calories: 335
TO MAKE THE TAPENADE: In a food processor combine the tapenade ingredients and process to make a spreadable paste. Place 1/4 cup of the tapenade in a medium bowl (for the marinade) and reserve the remaining tapenade.
TO MAKE THE MARINADE: Add the wine and olive oil to the tapenade reserved for the marinade. Whisk to combine.
Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
Remove the breasts from the bag and discard the marinade. Sear the breasts, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes more. Serve with the reserved tapenade on the side.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chicken Breasts With Tapenade recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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