Light, tasty, quick and healthy. Could you ask for anything more?
I can hardly call this a recipe with so few ingredients but sooo much taste indeed!
I had several barbecues in the garden this summer but the taste and the cravings for barbecued food hasn't gone away.
So what to do? I marinated some chicken and popped it on my beloved sizzling hot griddle pan which has never failed me once. I call it my "winter-time indoor barbecue"!
My chicken breasts cooked in just 15 minutes and they acquired a fabulous chargrilled taste. For best results marinate the meat for as long as possible. Chicken breasts are particularly quick to cook but you can do chicken thighs in the same way too, just cook them longer.
This recipe serves 2.
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 2
Roughly chop the herbs with a knife, put them in a bowl with the garlic and the juice of 1 lemon.
Cut half of the other lemon, slice it and put it in the bowl too. Add the chicken breasts, 2 tbsp of olive oil, a grind of pepper and mix well. Let it marinate for at least a couple of hours or longer if possible. If you can leave it overnight in the fridge. Remove it from the fridge 1 hour before cooking it.
Discard the marinade. Season and massage the chicken with salt. Heat up a griddle pan until very hot then cook the chicken breasts for about 6 minutes each side depending on how large they are. Check for doneness. Chicken always needs to be cooked through.
Serve the chicken on a bed of fresh arugola or mixed salad, lemon wedges and a drizzle of olive oil.