Grilled Chicken with Watercress

Instructions

1. 1

   Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, thyme, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a bowl. Coat chicken breasts thoroughly with this marinade and let sit for 15 minutes while you prepare the grill.

   Tip: Marinating at room temperature allows flavors to penetrate the chicken quickly without drying it out.

2. 2

   Preheat grill to medium-high heat (about 400°F). Toss bread cubes with 2 tablespoons olive oil and 1 minced garlic clove, then spread on grill grate or grill basket. Toast for 5-7 minutes, stirring occasionally, until golden brown. Set croutons aside.

   Tip: Watch the croutons closely to prevent burning; they continue to crisp as they cool.

3. 3

   Place marinated chicken breasts on the hot grill and cook for 12-15 minutes, turning once halfway through, until internal temperature reaches 165°F and grill marks are visible.

   Tip: Resist the urge to flip frequently; let each side develop a golden crust for better flavor.

4. 4

   While chicken grills, whisk together remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, dijon mustard, remaining 0.5 teaspoon salt, and 0.25 teaspoon pepper in a large bowl to create the vinaigrette.

   Tip: The mustard acts as an emulsifier to help blend the oil and lemon juice smoothly.

5. 5

   Add watercress and sliced shallot to the bowl with vinaigrette and toss gently until leaves are lightly coated, being careful not to bruise the delicate greens.

   Tip: Watercress wilts quickly, so dress it just before serving for maximum freshness and crunch.

6. 6

   Remove chicken from grill and let rest for 3-4 minutes. Slice each breast diagonally into strips. Divide dressed watercress among four plates, top with chicken strips, and scatter warm croutons around the plate.

   Tip: Resting the chicken allows juices to redistribute, keeping the meat tender and moist.