Yield: 4 Servings

4 (6 to 8 ounce) skin-on chicken breasts
4 ounces Spedini Marinade
2 cups Panzanella Salad (recipe below)
Pinch of chopped fresh parsley, for garnish

For the Panzanella Salad:
2 cups mixed varieties tomatoes, medium diced
1/4 cup red onion, medium diced
1/4 cup peeled and seeded cucumbers, medium diced
2 cups medium sized croutons
1/2 cup vinaigrette dressing

Marinate the chicken in the marinade for 6 to 8 hours, or overnight. Wrap regular house bricks with aluminum foil. Lay the chicken on the grill. Weight the chicken down with the foil covered bricks. Grill over a hot fire until done, 12 to 15 minutes. The chicken should be nicely charred and crisp.

Prepare the salad by mixing all of the ingredients. Allow the mixture to rest while the chicken is cooking, so that the croutons absorb the dressing without getting too soggy.

Serve the Panzanella Salad as an accompaniment to the chicken. Sprinkle the parsley over both the chicken and the salad after they are placed on a plate. This preparation is excellent with brown rice.