BBQ recipes

Grilled marinated chicken breast

Grilled marinated chicken breastAlthough it looks quite long it's very simple and can be prepared a day in advance.

Ingredients

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

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

To finish

  • 12g/20 slices chorizo

  • 20g parmesan shavings

  • 60ml chorizo oil (10g of chorizo cooked in 100ml olive oil)

Method

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.