A flourishing garden filled with home-grown vegetables was a source of pride to Big Bob, and his favorite area of the garden was the tomato patch, where he tended a variety of cultivars. By planting different kinds of tomato plants, he was ensured fresh ripe tomatoes all summer long. His favorite summer dish was a tomato salad made with whatever types of tomatoes were in season. This recipe combines two of Big Bob’s Southern favorites: grilled chicken and tomato salad. It is hard to beat the sweet taste of tomatoes in season combined with the charred flavors of chicken cooked outdoors. Each element of this dish can be served on its own, but together they form a signature dish that you’ll return to again and again all summer long.

　　

Ingredients

serves 4

　　

Marinade

1 cup extra-virgin olive oil

　　3/4 cup Worcestershire sauce

　　1/4 cup soy sauce

　　1 tablespoon fresh lemon juice

　　2 teaspoons minced garlic

　　1 3/4 teaspoons salt

　　1 teaspoon ground white pepper

　　4 boneless skinless chicken breasts

　　3 plum tomatoes

　　1 yellow tomato

　　1/3 cup diced sweet onions, such as vadalia

　　1 tablespoon coarsely chopped fresh Basil

　　

Dressing

1 1/2 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons balsamic vinegar

　　1/2 teaspoon cider vinegar

　　Salt and black pepper

　　4 thick slices mozzarella cheese

　　

Step 1

Combine the marinade ingredients in a shallow baking dish or a resealable plastic bag. Add the chicken breasts, turn to coat, and cover or seal the bag. Marinate the chicken in the refrigerator for at least 4 hours and up to 12 hours.

　　

Step 2

Dice the plum and yellow tomatoes into medium-size chunks and place in a small mixing bowl. Add the diced onions and basil to the mixture and set aside. Combine the dressing ingredients in a small bowl, pour over the tomato mixture, and toss lightly; season with salt and pepper to taste and toss again. The tomato salad can be served at room temperature or refrigerated until ready to use.

　　

Step 3

Build a charcoal and/or wood fire on one side of grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Heat the grill to approximately 400°F. Remove the chicken breasts from the marinade and place on the grill, directly over the heat. Grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160°F.

　　

Step 4

Move the chicken breasts away from the fire and place a thick slice of mozzarella cheese on each one. Close the lid and cook until the cheese starts to soften, about 1 minute.

　　

Step 5

To serve, top the grilled chicken with a generous amount of tomato salad.

　　

Cooking Method

Step 6

Direct and Indirect heat

　　

Suggested Wood

Step 7

Hickory, Pecan, Oak

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.