A briny, flavorful marinade tenderizes and moistens the chicken and also serves as a dressing for the olive-tomato topping. Serve with sliced grilled potatoes if you like.

Wine pairing: DeLille 2015 Chaleur Blanc Sauvignon Blanc/Sémillon (Columbia Valley; $38)

How to Make It

Step 1
1

Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.

Step 2
2

At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.

Step 3
3

Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.

Step 4
4

Cut chicken into thick slices and top with accumulated juices and olive mixture.

5

Serves 4

Ingredients

 1 1/2 cups loosely packed chopped flat-leaf parsley
 1 tablespoon minced garlic
 2 anchovy fillets, finely chopped
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground pepper
 1/4 teaspoon red chile flakes
 1 teaspoon lemon zest
 1/2 cup extra-virgin olive oil
 4 (6 oz.) boned, skinned chicken breasts, pounded 3/4 in. thick
 1 cup chopped pitted green olives
 1 cup halved cherry tomatoes
 2 tablespoons chopped drained capers
 1 tablespoon lemon juice

Directions

Step 1
1

Make marinade: Stir together parsley, garlic, anchovies, salt, pepper, chile flakes, lemon zest, and oil in a small bowl. Pour 1/2 cup of it into a large resealable plastic bag. Add chicken, seal bag, and turn bag over several times to ensure chicken is completely coated. Chill at least 8 hours and up to overnight. Chill remaining marinade in a small airtight container.

Step 2
2

At 30 to 45 minutes before serving, stir together olives, tomatoes, capers, lemon juice, and reserved marinade in a medium bowl. Let stand at room temperature until ready to serve.

Step 3
3

Preheat a grill to medium-high, about 400°. Drain chicken well and pat dry (discard marinade). Grill chicken until deep golden and cooked through, about 4 minutes per side. Transfer to a rimmed cutting board and let rest 5 minutes.

Step 4
4

Cut chicken into thick slices and top with accumulated juices and olive mixture.

5

Serves 4

Chicken with Green Olives, Capers, and Tomatoes