Giardiniera Chicken Melts

These Giardiniera Chicken Melts take classic grilled chicken to the next level and I cannot get enough of them! Saucy, cheesy, tangy, what more could you want?

If you are not familiar, giardiniera is an Italian relish that consists of pickled vegetables in vinegar or oil. It can pack a punch if you get the hot which I love! But mild or hot, the pickled flavor adds a delicious tang to this dish.

This recipe starts by simply marinating your butterflied chicken breasts and prepping your veggies. You’ll then grill the chicken and veggies. Once the chicken is almost complete, you’ll top each chicken breast with marinara, mozzarella, and the giardiniera and let cook until the cheese is nice and melted. Serve alongside the veggies and your #DDGrillWeek 2024 dinner will be ready to go!

Ingredients:

• Garlic
• Fresh Oregano
• Fresh Parsley
• Extra Virgin Olive Oil
• Salt
• Freshly Ground Black Pepper
• Lemon Zest and Juice
• Red Wine Vinegar
• Boneless, Skinless Chicken Breasts
• Mini Peppers
• Zucchinis
• Marinara
• Shredded Mozzarella Cheese
• Mild or Hot Giardiniera

Recipe Step-by-Step:

Step One: Make the Chicken Marinade

In a large bowl, whisk together the garlic, oregano, parsley, olive oil, salt, pepper, lemon zest, lemon juice, and red wine vinegar until well combined. Set aside.

Step Two: Prep the Chicken

On a large cutting board, slice the chicken breasts open lengthwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness. Transfer the butterflied chicken to the marinade and toss to coat. Set aside at room temperature to marinade for at least 30 minutes, or in the fridge for up to 4 hours.

Step Three: Prep the Veggies

Meanwhile, place the mini bell peppers and sliced zucchini on a large sheet pan and drizzle with the olive oil. Season with salt and pepper. Set aside.

Step Four: Prep the Grill

Heat the grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

Step Five: Start the Chicken

Add the chicken to one half of the grill and cook for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.

Step Six: Grill the Veggies

To the other half of the grill, add the mini bell peppers and zucchini, in a single layer. Grill for about 6 minutes total, flipping halfway through, until grill marks appear and the zucchini is tender and the bell peppers soften. Transfer to a serving platter and set aside.

Step Seven: Finish the Chicken

Reduce the heat to medium-low and divide the marinara on top of each of the chicken breasts. Next, top with the mozzarella, then the giardiniera. Close the lid and let cook until the cheese is nice and melty, 3 to 4 more minutes.

Step Eight: Serve and Enjoy!

Transfer the cooked chicken to a serving platter and garnish with fresh parsley.

I hope y’all love these Giardiniera Chicken Melts! Comment below once you try them!

for more grilled chicken recipes:

Caprese Grilled Chicken

Tex-Mex Grilled Chicken

Grilled Jalapeño Popper Chicken

5 from 3 votes

Giardiniera Chicken Melts

Prep: 15 minutes mins

Cook: 20 minutes mins

Marinating Time: 4 hours hrs

Total: 4 hours hrs 35 minutes mins

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Ingredients 

For the Chicken:

• ▢ 6 garlic cloves minced
• ▢ 2 tablespoons minced fresh oregano leaves
• ▢ ¼ cup minced fresh parsley leaves
• ▢ 1/3 cup extra virgin olive oil
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ Zest of ½ lemon
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 2 tablespoons red wine vinegar
• ▢ 4 boneless skinless chicken breasts

For the Veggies:

• ▢ 1 pound mini peppers
• ▢ 2 medium zucchini sliced ¼-inch thickness on the diagonal
• ▢ 3 tablespoons extra virgin olive oil

For the Toppings:

• ▢ 1 cup marinara
• ▢ ½ cup shredded mozzarella cheese
• ▢ ¾ cup mild or hot giardiniera
• ▢ Fresh parsley for garnish

Instructions 

Make the Chicken Marinade:

• In a large bowl, whisk together the garlic, oregano, parsley, olive oil, salt, pepper, lemon zest, lemon juice, and red wine vinegar until well combined. Set Aside.

Prep the Chicken:

• On a large cutting board, slice the chicken breasts open lengthwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness. Transfer the butterflied chicken to the marinade and toss to coat. Set aside at room temperature to marinade for at least 30 minutes, or in the fridge for up to 4 hours.

Prep the Veggies:

• Meanwhile, place the mini bell peppers and sliced zucchini on a large sheet pan and drizzle with the olive oil and season with salt and pepper. Set aside.

Grill the Chicken and Veggies:

• Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
• Add the chicken to one half side of the grill and cook for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
• To the other half of the grill, add the mini bell peppers and zucchini, in a single layer. Grill for about 6 minutes total, flipping halfway through, until grill marks appear and the zucchini is tender and the bell peppers soften. Transfer to a serving platter and set aside.
• Reduce the heat to medium-low and divide the marinara on top of each of the chicken breasts. Next, top with the mozzarella, then the giardiniera. Close the lid and let cook until the cheese is nice and melty, 3 to 4 more minutes.

Serve and Enjoy:

• Transfer the cooked chicken to a serving platter and garnish with fresh parsley.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

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