Grilled marinated chicken breast
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Although it looks quite long it's very simple and can be prepared a day in advance. |
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For the grilled chicken:
600g/4 chicken breasts boneless, skinned, organic
90ml olive oil, extra virgin
15ml lemon juiced
10g garlic cloves crushed
10g paprika smoked
2g rosemary, finely chopped
sea salt
To finish:
12g/20 slices chorizo
20g parmesan shavings
60ml chorizo oil (10g of chorizo cooked in 100ml olive oil)
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For the grilled vegetables:
200g/8 courgettes, baby, cut in half lengthways
200g/13 new potatoes, cooked and cut in half
150g/20 asparagus, washed and woody stalk removed
240g 2 peppers, romano, halved, deseeded, cut in half lengthways
60ml olive oil, extra virgin
salt and pepper
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For preparing the chicken breasts:
Slice each chicken breast horizontally in half, leaving it joined at one side, sao you can open it up like a book. Place between 2 sheets of cling film and flatten with a heat mallet or rolling pin (be careful not to do this too forcefully or the texture of the meat will be ruined at it will taste dry).
Marinating the chicken:
Mix the olive oil, lemon juice, crushed garlic, paprika, rosemary, cumin and 4 pinches of salt together to make a marinade. Put the chicken breasts in a large shallow dish; cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours.
Grilling the vegetables:
Mix all the prepared vegetables in a large bowl and season 6 pinches of salt and 4 pinches of pepper, drizzle with the olive oil. On a medium heat, in either a griddle pan or on a bbq, chargrill the vegetables until they have an even golden bar marks on both sides. Transfer to a tray, correct the seasoning and arrange on your plates.
Grilling the chicken:
Season the chicken breasts with 4 pinches of salt. On a hot griddle pan or bbq, cook 2 chicken breasts for 2 minutes on each side, then remove and set aside. Repeat with the remaining chicken breasts. (*1)
Finishing the dish:
Serve the chicken breast on top of the vegetables, either whole or in slices around the place/ Garnish with chorizo slices, shavings of parmesan and chorizo oil.
Chefs notes:
(*1) As the chicken breast is quite thin the timing here should ensure that your chicken is tender and remains succulent, too much cooking and it will dry out.
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