Ingredients
Chicken/Marinade:
- 1/3 cup olive oil
- 2 lemons, zested and juiced
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon freshly ground black pepper
- 6 boneless skinless chicken breasts
Tapenade:
- 1 cup Spanish olives with pimiento, sliced
- 1/3 cup coarsely chopped cilantro, packed
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 2 minced garlic cloves
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 chipotle peppers in adobo sauce (Optional really)
Grill Rub:
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Directions
For the marinade: In a large re-sealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.For the tapenade: Combine ingredients in a food processor and pulse until finely chopped and set aside. This can be made a day ahead of time.
For the grill rub: Preheat outdoor grill to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture.
Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes. To serve, slice chicken breasts into 1/2-inch strips. Place the chicken breast strips into a lettuce leaf and top with the tapenade. Roll it up burrito style and enjoy…delicioso!
