Grilled Marinated Chicken Breast with Courgette Ribbons
This grilled marinated chicken, served with courgette ribbons, is a fresh and light recipe that takes moments to make. Finish with garlic, basil and olive oil.
I do urge you to try this dish. Although it looks quite long it is very simple. It can be prepared a day in advance and then takes only a few minutes to cook. You could experiment with other herbs in the marinade, or even spices if you wish.
|For the grilled chicken:|
|4||boneless, skinless organic or free range chicken breasts|
|6 tbsp||extra-virgin olive oil|
|Juice of ½ lemon|
|2||garlic cloves, crushed|
|½ tsp||finely chopped fresh thyme|
|½ tsp||finely chopped fresh rosemary|
|Sea salt and coarsely ground black pepper|
|For the marinated courgettes:|
|4||large but firm courgettes, cut lengthways into slices 3mm (⅛in) thick|
|½||garlic clove, crushed|
|8||fresh basil leaves, torn|
|4 tbsp||extra-virgin olive oil|
|Sea salt and freshly ground black pepper|
|For the tomato dressing:|
|4||tomatoes, seeded (but not skinned) and cut into 5mm (¼in) dice|
|1||shallot, finely chopped|
|8 tbsp||extra-virgin olive oil|
|1 tsp||white wine vinegar|
|1-2 pinches||of sugar (optional)|
You will need a ridged griddle pan.
Preparing the chicken breasts:
Slice each chicken breast horizontally in half, leaving it joined at one side, so you can open it up like a book. Place between 2 sheets of clingfilm and flatten with a meat mallet or rolling pin (be careful not to do this too forcefully or the texture of the meat will be ruined and it will taste dry).
Marinating the chicken:
Mix the olive oil, lemon juice, crushed garlic, thyme, rosemary and 4 pinches of black pepper together to make a marinade. Put the chicken breasts in a large shallow dish, cover them with the marinade, then cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours.
Marinating the courgettes:
Mix the courgette slices with the garlic, basil, olive oil, 6 pinches of salt and 4 pinches of pepper. Cover and leave to marinate in the fridge for at least 6 hours.
Making the tomato dressing:
Whisk the tomatoes, shallot, oil, water and vinegar together with 4 pinches of salt. Taste and correct the seasoning, adding the sugar if necessary. Set aside in a small saucepan.
Grilling the chicken:
Season the chicken breasts with 4 pinches of salt. On a very hot ridged griddle pan, cook 2 chicken breasts for 2 minutes on each side, then remove and set aside. Repeat with the remaining chicken breasts.
Finishing the dish:
Transfer the courgettes and their juices to a large saucepan. Cover and cook over a high heat for 2 minutes, until just tender. Meanwhile, gently heat the tomato dressing; don’t let it boil or the flavour will be spoiled. Remove the courgettes from the pan with a slotted spoon. Put them on 4 plates with the chicken, spoon over the dressing and serve.
Preparation time: 25 minutes, plus at least 6 hours' marinating. Cooking time: 6 minutes.