This is a nice, light, herby chicken dish that is reminiscent of the summer.Chicken breasts are marinated in a dill oil before being cooked and slightly charred in a grill pan.
This recipe is very versatile, and you can change up the dill to any herb you fancy.
If you have a grill pan, that would be just fine. Otherwise you can just fire up a grill and barbeque it in the traditional manner. Garlic, herb, and the zing of citrus draws a very pretty and flavorsome on the plain chicken canvas. Remember that over-cooking the chicken will result in tough, chewey, dry, and stringy chicken. Serve this chicken with a fresh salad and some form of carb (french fries anyone?) and your meal is all set.
500g boneless skinless chicken breasts
2 cloves garlic, minced
1 Tbsp fresh dill, chopped
1 Tbsp spring onion greens, chopped
2 Tbsp olive oil
salt & pepper, to taste
lime wedges, to serve
In a small bowl, combine garlic, dill, spring onion greens, and olive oil. Set aside to infuse.
Slice the chicken breasts in half width-wise like a book, to make them half as thick.
Place the chicken breast halves in a ziplock bag.
Pour the herb and oil marinade over the chicken, and massage from outside the bag to rub into the chicken.
Put in the refrigerator for at least one hour to marinate, preferably overnight.
Remove the chicken 30 minutes before cooking to get it to room temperature.
If you are in a hurry, you can skip the hours of marination, just toss in the herb oil and cook.
Heat a grill pan (or barbecue grill) to medium. Brush lightly with oil, and cook chicken for 5-6 minutes on the first side, then about 3 minutes on the other side, until nicely charred and cooked through.
Season the chicken with salt and pepper as it’s cooking.
Remove from the heat and squeeze with lime juice, to taste.
Serve with additional lime wedges.