Grilled Martini Chicken

We had this for dinner last night for the first time and it was great - very moist and full of flavour.  The recipe appeared in The Arizona Republic on March 16, 2012.  We boiled the marinade and poured it over the chicken, and it added a lot of taste.  To be safe, be sure to keep the chicken in the refrigerator while marinading. 


Grilled Martini Chicken

1/2 cup dry vermouth
1/4 cup pimiento-stuffed green olives, finely chopped
2 shallots or green onions, sliced
3 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon grapeseed or canola oil
1 to 1 1/2 pounds skinless, boneless chicken breasts
2 sprigs fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Stir vermouth, olives, shallots, garlic, lemon zest and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.

Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper.  

Cook chicken on oiled grill until opaque almost halfway through. Turn chicken and cook until slightly firm in the thickest section or juices run clear, about 5 minutes.

Meanwhile, pour marinade into a pan, bring to a boil and boil for at least 5 minutes.

Remove chicken from grill. Spoon marinade over chicken and serve hot.