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Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick's Chargrilled marinated butterflied chicken breast
One of Nick’s favourite bbq lunch dishes.
For the Butterflied Chicken Breast
- Fresh Chicken Breast Fillet Buy Now
- ½ clove of garlic
- ½ lemon zest
- Sprig of thyme (leaves removed)
- 4 turns of black pepper
- Pinch of salt
- Tablespoon of extra virgin olive oil
For the Salsa
- 4 Ripe cherry tomatoes
- ½ thinly sliced red onion
- ½ green chilli
- Teaspoon of olive oil
- Salt & pepper (1 turn each)
- Lemon juice (small squeeze)
Remove breast fillet from packaging and trim any sinew with a sharp knife. Cut from edge of chicken breast to the other end. Do not go all the way through. Score inside of chicken breast to help in marinating. Use steak mallet to gently flatten breast. Sprinkle oil onto plate. Add zest over quarter of lemon. Sprinkle crushed garlic (quarter of clove) and few leaves of thyme. Then squeeze of lemon juice and 2 pepper turns. Turn the breast and repeat. Cover with cling and refrigerate for minimum 2 hours or overnight.
To make salsa – Thinly slice red onions. Quarterly cut cherry tomatoes. Thinly slice green chillies. Mix above with lemon juice and splash of olive oil. Salt and pepper.
When ready to cook, pre-heat grill and cook 2-3 mins each side. Add salt (2 turn) + squeeze of lemon juice. Serve with tomato salsa.
Nick’s Tip - Grill pan should be pre-heated at 220 degree C. If chicken sticks, don’t panic, leave it and use spatula or scrapper to release it gently in sides. It will remove.