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Grilled lemon chicken with salsa verde

Chicken lifted with lemon, garlic, capers and vinegar.

Ingredients

  • 4 boned, skinless chicken breasts
  • 2 unwaxed lemons, 1 juiced and finely zested, 1 cut into 4
  • 175ml extra virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • salt and black pepper
  • 25g each of mint, basil and flat-leaf parsley
  • 1 tsp capers
  • 2 anchovies, drained (optional)
  • 2 tbsp pitted green olives, halved
  • 1 tbsp white wine vinegar

Method

  1. Preheat the grill or barbecue. Place each breast between two pieces of clingfilm and flatten with a rolling pin until it’s 1-1½cm thick. Remove from clingfilm and place in a bowl with the lemon juice and zest, 1 tbsp oil and 1 clove garlic. Season and turn to coat.
  2. Cook the chicken for 6 minutes on each side until golden in colour and cooked through.
  3. Meanwhile, to make the salsa verde, place the remaining garlic and oil in a food processor together with the herbs, capers, anchovies (if using) olives and vinegar. Pulse until all the ingredients are fi nely chopped and combined. (Or chop by hand and add the oil a little at a time until you have a thick sauce.) Season.
  4. Serve the chicken with a spoon of the salsa verde and a lemon quarter.

Goes well with...

Canti Merlot

Canti Merlot

"Rich, tasty, ripe berry flavours. A soft Sicilian wine for any occasion"

Perfect with..."Good on its own or as a partner with pasta ham or cheese dishes"

Grape:
Merlot
Country:
Italy
Price:
£5 - £7
Region:
Sicily
International Wine Challenge 2011 Bronze
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4 Serves 4 people
15 Preparation time of 15 mins
12 Cooktime for 12 mins

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