Step 1

Add a ½ cup of olive oil, the lemon juice, grated garlic, 1 tsp of kosher salt, and about 20 cracks of black pepper to a bowl. Whisk well to combine. Submerge the chicken in the mixture. Cover the bowl and refrigerate for at least 1 hour. Transfer the bowl to room temperature and let sit for about 20 minutes before grilling.

Step 2

Meanwhile, heat the grill over high heat. Once hot, drizzle the bread with olive oil and quickly grill on both sides until charred and crisp. Transfer to a cutting board and let cool.

Step 3

Add the cherry tomatoes, spring onion (or scallion), cucumber, red wine vinegar, and remaining 2 tablespoons of olive oil to a mixing bowl. Season with a good pinch of salt. Toss well and let sit while you grill the chicken.

Step 4

Place the chicken onto the grill and cook for about 2 minutes on each side over high heat until charred. Lower the heat to medium, cover the grill, and continue to cook the chicken for about 10-12 more minutes, or until cooked through (cook time will vary depending on your chicken size). Flip the chicken halfway through cooking.

Step 5

Transfer the chicken to a cutting board and let rest for about 5 minutes. Cut the grilled bread into ½” pieces and toss with the tomato mixture. Slice the chicken against the grain into ¼” slices. Plate the chicken with the panzanella alongside. Garnish with the torn basil, a drizzle of olive oil, flaky sea salt, and more freshly cracked black pepper.