It has certainly been a long while between posts hasn’t it? If I am to throw any excuse at you it would be this. Does anyone remember how awful our summer was?? We had so much rain that even the garden was going rusty! Fortunately we are now moving into some warmer weather and the days are getting longer again. It is definitely spring at my place and I’m pleased to say, that means more barbecue.
I’ll be straight up. If I turned up to a barbecue to hear we were having boneless, skinless chicken breasts, I roll my eyes and prepare myself for major disappointment. So often it’s bland, and dry and horrible. I’ll take big swigs of beer in between chews just to try and choke it down. I’m then enthusiastically asked if I want seconds and find myself responding ‘Anymore of that garden salad?’. It shouldn’t be that way!
Chicken breast is unforgiving. It dries out quickly and because everyone is shit scared of food poisoning (rightfully so!), we are tempted to just leave it on the grill cremating the bloody thing. So to overcome one of the problems with a chicken breast; that being it is thin at one end and fat at the other, we can cut the breast in half to create two pieces of even thickness. We have now both drastically reduced the cooking time and opened up a huge amount of surface area to apply a rub and get some flavour in there! A really good herby rub would be a tablespoon each of thyme, oregano, marjoram, dried garlic, cracked pepper, chili flakes and about a teaspoon of salt.
Crank up your grill to high. The trick to this method is to cook the chicken hot and fast. This way we’ll get some nice grill marks without leaving the chicken on long enough to overcook and dry it out. Rub some grapeseed oil onto the chicken and place on the grill. Three minutes each side. Don’t move them around….that’s it!
I like to dress this dish up with a fresh, zesty kick of salsa verde. I’m true to the verde part but no particular version of the classic sauce. I’ll use whatever is in my garden; dill, parsley, basil, oregano, thyme and spring onions. Mix in some lemon juice, a little chili and some olive oil and I think it’s a perfect dressing.