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Grilled #SandersonFarms Chicken Panzanella with Peaches sweetsavant.com Americas best food blog

Grilled #SandersonFarms Chicken Panzanella with Peaches

Demetra Overton
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 4 -6 servings


  • 1 whole chicken or 4 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon dry thyme
  • 1 tablespoon canola oil
  • 1 onion
  • 1 loaf multi grain bread not sliced (so you can make your own big 1 inch slices)
  • 1 head romaine lettuce
  • 2 peaches
  • 2 to matoes
  • 1-2 red jalapenos
  • 2 cups spinach leaves
  • 5 scallions
  • 1 lemon
  • 1/2 cup olive oil


  • Spatchcock the chicken (remove the back bone and flatten the breast bone
  • Rub both sides of the chicken with canola oil, salt, pepper, granulated garlic and thyme
  • Grill the chicken, as detailed in the article above until it reaches 165-170 degrees in the thigh
  • Remove the chicken from the fire and let it rest
  • Slice the bread into 1 inch slices, slice the onion into 1/2 inch slices and grill until the bread is toasty and the onion has charred
  • Tear romaine lettuce, slice peaches, jalapenos and tomato and arrange on a platter
  • Cut the bread into large pieces and add it with the onion and chicken to the platter
  • In a blender puree the spinach, scallions and fresh lemon juice. Season with salt and pepper
  • Stream the olive oil into the puree while the blender is running.
  • Serve the puree along side the salad