Grilled Chicken Breasts with Pistachio Crust, Charred Lemon, and Warm Green Bean Salad

Instructions

1. 1

   1. Preheat a gas or charcoal grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean the grates and lightly oil them with a little of the olive oil.

2. 2

   2. In a large bowl, mix 45 ml (3 tbsp) olive oil, the garlic, the juice and zest of 1 lemon, honey, smoked paprika, cumin, oregano, 6 g (about 1 tsp) salt, and black pepper.

3. 3

   3. Add the chicken breasts to the bowl and coat them well with the marinade. Let them rest for 15 minutes in a cool spot while you prepare the vegetables.

4. 4

   4. In another bowl, toss the green beans and shallots with the remaining 15 ml (1 tbsp) olive oil, 2 g (about 1/4 tsp) salt, and the red pepper flakes if using.

5. 5

   5. Place the lemon halves from the second lemon cut-side down on the grill. Grill for 3 to 4 minutes at 425°F to 450°F (220°C to 230°C) until well marked. Remove and reserve.

6. 6

   6. Place the chicken breasts on the hot grill. Cook for 5 to 6 minutes on the first side at 400°F to 450°F (205°C to 230°C), until they release easily.

7. 7

   7. Flip the chicken and divide the chopped pistachios over the seared side, pressing gently so they adhere. Cook 5 to 7 minutes more at 400°F to 425°F (205°C to 220°C), until the chicken reaches an internal temperature of 165°F (74°C).

8. 8

   8. While the chicken cooks, grill the green beans and shallots in a grill basket or perforated tray for 6 to 8 minutes at 400°F to 425°F (205°C to 220°C), tossing once or twice, until tender with browned edges.

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   9. Transfer the green beans and shallots to a bowl, add the chopped parsley, and squeeze the charred lemon juice over the top. Toss gently to make a warm salad.

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    10. Let the chicken rest for 5 minutes off the heat. Serve each portion with the warm green bean and shallot salad, with the remaining charred lemon on the side for squeezing.