Grilled Chicken & Burrata Panzanella Toast by @dennistheprescott

50 min
Medium

4 servings

🍗

910 g

Chicken Thighs

🫒

30 ml

Olive Oil

🍋

1 lemon

Lemon Zest

🌿

10 ml

Dried Oregano

🧂

3 g

Sea Salt

🌶️

0.5 g

Black Pepper

🍞

400 g

Olive Oil

🧄

6 g

Garlic

🟡

10 ml

Dijon Mustard

🍷

22 ml

Red Wine Vinegar

🍋

45 ml

Lemon Juice

🍅

450 g

Heirloom Tomatoes

🧅

40 g

Red Onion

🥒

150 g

English Cucumber

🌿

6 g

Basil

🍞

Toasted Bread

🧀

230 g

Burrata

🧂

Sea Salt

🌶️

Black Pepper

Preparation Steps

  1. Step 1/22

    Finely grate the zest from 1 lemon using a microplane grater.

    lemon zest
    🪒microplane grater

  2. Step 2/22

    Place 2 lb of skin-on chicken thighs in a large mixing bowl.

    skin-on chicken thighs
    🥣large mixing bowl

  3. Step 3/22

    Add 2 tbsp olive oil, lemon zest, 2 tsp dried oregano, sea salt, and cracked black pepper to the chicken.

    skin-on chicken thighs
    olive oil
    lemon zest
    dried oregano
    sea salt
    cracked black pepper
    🥣large mixing bowl
    🥄measuring spoons

  4. Step 4/22

    Mix the chicken until evenly coated with the marinade.

    skin-on chicken thighs
    🥣large mixing bowl

  5. Step 5/22

    Cover and refrigerate the marinated chicken for 60 min.

    skin-on chicken thighs
    🥣large mixing bowl

  6. Step 6/22

    Preheat the pellet grill to 375°F (190°C).

  7. Step 7/22

    Place the marinated chicken thighs on the hot grill with the skin side facing up.

    skin-on chicken thighs
    🥢tongs

  8. Step 8/22

    Grill the chicken until an instant-read thermometer registers 160°F (71°C) in the thickest part.

    skin-on chicken thighs
    🌡️instant-read thermometer
    🥢tongs

  9. Step 9/22

    Rest the grilled chicken for 10 min.

    skin-on chicken thighs

  10. Step 10/22

    Remove the bones from the rested chicken thighs.

    skin-on chicken thighs
    🔪chef's knife
    🪵cutting board

  11. Step 11/22

    Cut the chicken meat into 1-inch pieces.

    skin-on chicken thighs
    🔪chef's knife
    🪵cutting board

  12. Step 12/22

    Whisk together the 2 minced garlic cloves, 2 tsp Dijon mustard, 1 1/2 tbsp red wine vinegar, and juice from 1 lemon in a large mixing bowl.

    garlic cloves
    🟡Dijon mustard
    red wine vinegar
    lemon juice
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons

  13. Step 13/22

    Slowly drizzle 1/2 cup olive oil into the dressing while whisking continuously until emulsified.

    olive oil
    🥣large mixing bowl
    🥄whisk
    🥛measuring cup

  14. Step 14/22

    Season the dressing with sea salt and cracked black pepper to taste.

    sea salt
    cracked black pepper
    🥣large mixing bowl
    🥄whisk

  15. Step 15/22

    Add 1 lb chopped heirloom tomatoes, 1/4 cup sliced red onion, 1/2 sliced English cucumber, and 1/4 cup minced basil to the dressing.

    heirloom tomatoes
    red onion
    🥒English cucumber
    fresh basil
    🥣large mixing bowl
    🥛measuring cup

  16. Step 16/22

    Add the cut grilled chicken to the dressed vegetables.

    skin-on chicken thighs
    🥣large mixing bowl

  17. Step 17/22

    Toss the panzanella mixture until the chicken and vegetables are evenly coated.

    skin-on chicken thighs
    heirloom tomatoes
    red onion
    🥒English cucumber
    fresh basil
    🥣large mixing bowl

  18. Step 18/22

    Arrange 8 slices of olive oil toasted bread on a serving platter.

    olive oil toasted bread

  19. Step 19/22

    Spread burrata evenly over the toasted bread slices.

    burrata
    olive oil toasted bread
    🔪chef's knife

  20. Step 20/22

    Spoon the grilled chicken and tomato salad mixture over the burrata toast.

    skin-on chicken thighs
    heirloom tomatoes
    red onion
    🥒English cucumber
    fresh basil
    burrata
    olive oil toasted bread
    🥣large mixing bowl

  21. Step 21/22

    Garnish the toast with additional basil, lemon juice, and cracked black pepper.

    fresh basil
    lemon juice
    cracked black pepper

  22. Step 22/22

    Serve the panzanella toast immediately while the bread is crisp.

    olive oil toasted bread
    burrata
    skin-on chicken thighs

Composition

Ingredients

Types

Fats and Oils, Fruit, Seasoning, Herbs and Spices, Condiments, Vegetables, Dairy

Ingredients

Chicken thighs, Olive oil, Lemon zest, Dried oregano, Sea salt, Black pepper, Garlic, Dijon mustard, Red wine vinegar, Lemon juice, Heirloom tomatoes, Red onion, English cucumber, Basil, Toasted bread, Burrata

Allergens

Mustard, Sulfites, Milk

Dietetics

Dietary regimen

High Protein

Calories

700 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 42g, Fat: 43g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3.5mg, Potassium: 650mg, Sodium: 650mg

Vitamins

Vitamin A: 190mcg, Vitamin C: 35mg, Vitamin K: 30mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

22 steps

Equipments

Utensils

large mixing bowl, microplane grater, whisk, chef's knife, cutting board, measuring spoons, measuring cup, tongs, instant-read thermometer

Appliances

pellet grill, refrigerator

Type

Type

Type Of Dish

Main Course, Appetizer, Toast

Occasions

Weekend, Summer, Outdoor Dining, Casual Entertaining, Shared Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian-Inspired, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Juicy, Creamy, Tender, Crispy

Flavors

Smoky, Tangy, Savory, Herbaceous, Garlicky, Bright, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store chicken salad in an airtight container,Store toasted bread separately to preserve crispness,Add burrata only before serving when possible), freezer : 0 min (Not recommended because burrata, tomatoes, cucumber, and toasted bread lose quality after freezing)