Grilled Provencal Chicken and Peppers
on Apr 22, 2018, Updated Jul 08, 2024
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A colorful dazzler of a grilled chicken dinner that's super easy.
This easy grilled chicken dinner recipe requires only a handful of ingredients, a seriously undemanding amount of skill, and a small commitment of time on the fire. The chicken and peppers get lots of flavor from a nice soak in a lemony marinade punctuated with fresh thyme and black olives. And if the weather isn’t cooperating or you are a city dweller, those nice grill pans, or even a Panini press, can be called into service.
Serve the grilled chicken and peppers with rice or any cooked grain you are into at the moment. While you have the grill hot, you might as well cook up some artichokes and asparagus on the side, plus grill some peaches to serve for dessert with a scoop of vanilla ice cream.
Table of contents
Grilled Provencal Chicken and Peppers Recipe: So easy to make. Colorful, gorgeous, flavorful, and very healthful to boot.
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Ingredients for Grilled Chicken and Peppers
This chicken and peppers meal is so easy to pull off, whether you’re working with a gas grill, a charcoal grill, or a pellet grill.
- Chicken breasts – Boneless, skinless chicken breasts are perfect here, but you can substitute thighs if you prefer dark meat. Just grill them an extra few minutes on each side to cook through completely.
- Bell peppers – Use any assortment of colored peppers. The result is colorful, gorgeous, flavorful, and very healthful to boot.
- Lemon juice – The acidity from the lemons brightens up this whole dish.
- Olive oil
- Shallots – Any type of onion will also work here.
- Thyme – Fresh thyme leaves are used in the marinade, and full sprigs make a beautiful Provencal-vibe garnish.
- Black olives – Use any pitted oil-cured black olives, such as Kalamata or Nicoise.
- Sriracha sauce – Adds a bit of heat that pairs nicely with the sweet peppers.
How to Make Grilled Provencal Chicken
- Trim: Cut the chicken breasts and the bell peppers into 2 to 3-inch pieces.
- Make the marinade: Mix together the lemon juice, olive oil, shallots, thyme, olives, Sriracha, salt, and pepper.
- Marinate: Add the chicken and peppers to the marinade. Refrigerate for a few hours or overnight.
- Grill: Heat up the grill, then grill the chicken and peppers until cooked through and starting to char in spots.
Make Ahead Provencal Chicken and Peppers
You can make the marinade up to two days in advance, and start marinating the chicken and peppers up to one day in advance of cooking. It’s super convenient to put it all together the night before, and then all you have to do to finish the dish is cook everything up on the hot grill!
What to Serve With Provencal Chicken and Peppers
More Grilled Chicken Recipes
- Simple Grilled Chicken
- Chicken Yakitori
- Grilled Lemony Chicken and Baby Artichokes
- Grilled Chicken Thighs with Indian Curry Yogurt Marinade
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Grilled Provencal Chicken and Peppers
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 red bell peppers
- 2 yellow bell peppers
- ½ cup fresh lemon juice
- ½ cup olive oil
- ¼ cup minced shallots
- 2 tablespoons fresh thyme leaves
- ¼ cup chopped black olives (like kalamata)
- 2 teaspoons Sriracha sauce (or to taste)
- Kosher salt and freshly ground black pepper (to taste)
- Fresh thyme sprigs (to taste)
Instructions
- Trim the chicken breasts and use a large sharp knife to cut them into three pieces, about two inches wide each. Cut each of the pieces in half horizontally, so that you have two thinner, small cutlets from each piece. Cut the bell peppers into 2-inch pieces, and discard the stem and any seeds.
- In a large container or zipper top bag, combine the lemon juice, olive oil, shallots, thyme, black olives, Sriracha and salt and pepper.
- Add the chicken and peppers to the marinade, making sure the marinade coats all of the ingredients. Cover and marinate for 6 to 12 hours, in the refrigerator.
- Bring the chicken and peppers to room temperature while you heat the grill to medium-high. Grill the chicken and the peppers for 4 or 5 minutes on each side, until nicely browned and cooked through.
- Serve the chicken and peppers hot or at room temperature, with the thyme sprigs tucked in.
