If you prefer dark meat, use boneless skinless thighs that are pounded out to an even thickness so they grill quickly. Aïoli is really nothing more than a thick, aromatic garlic mayonnaise and is the heart of midsummer celebrations of seasonal vegetables in southern France. Here the mayo is made with roasted garlic and fresh herbs—the perfect sauce for grilled chicken.
- 16 cloves roasted garlic (from an grocery store olive bar or roasting a whole head, wrapped in foil, in the oven or on the grill)
- 1/4 cup sprigs/leaves fresh flat-leaf parsley or tarragon
- Coarse salt
- 3 large pasteurized egg yolks
- 1-1/2 cups lightly flavored extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 large (2 pounds) Just Bare Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- 2 teaspoons dried herbs de Provence
- Coarse salt and freshly ground pepper to taste
- 1 pound fresh asparagus, grilled or steamed
- 8 small artichokes, trimmed and steamed, cut in half vertically and choke removed
- 1/2 pound green beans, steamed
- 4 medium red, golden, and/or chiogga beets, sliced or quartered and steamed
- 12 small radishes, with tops
- 6 hard-cooked eggs, peeled and halved
- 1 can (15 ounces) cooked garbanzo beans, rinsed and drained
- Fresh garden herbs, if desired
|Amount Per Serving|
|Calories 770||Calories from Fat 69|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 11g||39%|
|Total Sugars 8g|
|Calcium 15%||Iron 30%|
|Vitamin C 47%||Vitamin A 24%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Heat grill to medium heat. To make aïoli, place garlic and herbs in a mini chopper or blender with a dash of salt. Process until smooth. Add egg yolks; process until blended. Slowly start adding the oil with the motor running until the mixture is thick and glossy. Add the lemon juice and process another few seconds until the mayonnaise is smooth. Set aside.
- Cut chicken breasts horizontally into thin cutlets (paillards). Brush with oil and season both sides of each cutlet with herbs de Provence, salt, and pepper.
- Grill the chicken for about 3 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.
- Spoon the aïoli in a bowl and place it on a large platter or tray. Surround the bowl with the chicken, vegetables, hard-cooked eggs, and garbanzo beans. Garnish the platter with fresh herbs.
*Feel free to substitute other favorite summer vegetables for the ones suggested, for example fresh fennel, cherry tomatoes, roasted sweet bell peppers, baby carrots, sugar snap peas, or tiny fingerling potatoes. It’s fine to mix up how they are prepared—raw, steamed, or grilled.