Char Grilled Chicken Thighs with Panzanella Salad

Cook time 20 minutes
Servings 4


2 chicken thighs, boned and skin on (or off if you prefer), cut in half
Olive oil
Salt and pepper

4 assorted ripe tomatoes
1 French shallots, finely sliced
1 clove garlic, grated
½ bunch basil, leaves picked
½ loaf stale sourdough, cut into walnut size pieces
1 tbs. baby capers
1 tbs. good quality balsamic vinegar
3 tbs. extra virgin olive oil


Char Grilled Chicken Thighs with Panzanella Salad


For the panzanella salad, pre heat the oven to 160C and toast the pieces of stale bread until crunchy. Cool slightly before tossing with the remaining ingredients.

Heat a barbeque or griddle to a medium – high heat. Drizzle oil all over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 1-2 minutes.

Serve thighs with the panzanella salad.