Summer Linguine with Grilled Lemon-Herb Chicken & Burst Tomatoes

Mediterranean-Inspired • Weber 26-Inch Kettle

Summer cooking doesn’t have to be complicated. Sometimes all it takes is juicy grilled chicken, ripe tomatoes, fresh basil, good olive oil, and a little charcoal to turn a simple pasta dinner into something everyone talks about.

This recipe brings together tender lemon-herb chicken thighs, a rustic San Marzano tomato sauce, sweet burst cherry tomatoes, grilled lemon, fresh mozzarella, and plenty of Parmigiano Reggiano. It’s light enough for a warm evening but hearty enough to satisfy the whole family.

If you’re looking for a meal that tastes like summer on a plate, this one belongs on your table.

Servings

4

Ingredients

Pasta

• 1 pound linguine
• 3 tablespoons extra virgin olive oil
• 5 cloves garlic, thinly sliced
• 1 shallot, diced
• 1 (28-ounce) can D.O.P. San Marzano tomatoes, crushed by hand
• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella or burrata
• Fresh basil, torn
• 1 lemon, zested and juiced
• Freshly grated Parmigiano Reggiano
• Kosher salt
• Fresh cracked black pepper
• Pinch of red pepper flakes (optional)
• Crusty Italian bread for serving

Lemon-Herb Chicken

• 6–8 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder
• Zest of one lemon
• 1 teaspoon dried oregano (or 1 tablespoon fresh)
• 1 teaspoon chopped fresh rosemary

Weber Kettle Setup

Set up your Weber kettle for two-zone cooking by banking the charcoal to one side. Bring the grill to 375–425°F with an indirect cooking zone opposite the coals.

Directions

1. Season the chicken. Combine all of the marinade ingredients with the chicken thighs and toss until evenly coated. Let them marinate while the grill heats up.
2. Grill the chicken. Cook over indirect heat until the internal temperature reaches 160–162°F. Move over the coals for a minute or two to add color before resting for 5–10 minutes. Slice just before serving.
3. Build the sauce. Heat the olive oil in a large stainless steel skillet over the direct side of the grill. Cook the shallot until softened, then stir in the garlic and cook for another minute.
4. Add the tomatoes. Stir in the crushed San Marzano tomatoes and simmer for about 15 minutes. Season with kosher salt, black pepper, and red pepper flakes if desired.
5. Burst the cherry tomatoes. Add the cherry tomatoes to the skillet and cook until they blister and begin to burst. Stir them into the sauce.
6. Grill the lemon. Place the lemon halves cut-side down over the coals until lightly charred.
7. Cook the pasta. Boil the linguine until al dente. Reserve about 1½ cups of pasta water before draining.
8. Finish the pasta. Toss the linguine into the sauce, adding reserved pasta water a little at a time until the sauce becomes silky and coats every strand.
9. Bring it all together. Fold in the basil, lemon zest, grilled lemon juice, freshly grated Parmigiano Reggiano, and a drizzle of extra virgin olive oil.
10. Serve. Top each bowl with sliced grilled chicken and torn mozzarella or burrata. Finish with extra basil, Parmesan, and another squeeze of grilled lemon if you’d like.

Serve With

• Tomato-Cucumber Salad with olive oil, red wine vinegar, oregano, kosher salt, and black pepper.
• Grilled Italian bread rubbed with fresh garlic.

Four Bites & Beyond

One thing I’ve learned over the years is that the best summer dinners don’t need to be complicated. Fresh ingredients, a hot charcoal grill, and a meal shared outside with family are hard to beat. This pasta checks every box and is one we’ll be making all summer long.