Grilled Free-range Chicken Breast Recipe

Marinate

Pat the chicken breasts dry with paper towel. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt and 1 tsp black pepper. Add the chicken and coat evenly. Marinate at room temperature for 15–20 minutes or in the fridge for up to 2 hours.

Grill

Preheat a grill pan or outdoor grill to medium-high (about 200–220°C / 400–425°F). Oil the grates lightly. Remove chicken from marinade and let excess drip off. Grill breasts 5–7 minutes per side, or until internal temperature reaches 74°C (165°F) and juices run clear. Rest the chicken covered loosely with foil for 5 minutes before slicing.

While the chicken is marinating, make the cream. In a small bowl combine 3 tbs yogurt and 2 tbs mayonnaise. Add 4 finely chopped anchovy fillets and 1 tbs chopped capers. Stir in 1/2 tsp lemon zest, 1 tsp lemon juice, 1 tbs finely chopped parsley and 1/4 tsp black pepper. Taste and adjust seasoning — add a pinch of salt only if needed (anchovies and capers are salty). Chill in fridge until serving.

Place the new potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a knife, 15–20 minutes depending on size. Drain well and return to the hot pan for 1 minute to dry out.

Meanwhile heat 2 tbs butter and 1 tbs olive oil in a large frying pan over medium heat. Add the 2 smashed garlic cloves and cook 30–60 seconds until fragrant, then remove and discard the garlic.

Lightly crush each potato with the flat side of a knife or a potato masher to about 1–1.5 cm thickness. Add the crushed potatoes to the pan, turn to coat in the butter/oil, and cook without stirring for 3–4 minutes to get a golden crust. Flip and brown the other side 3–4 minutes. Sprinkle 1 tsp sea salt, 1/2 tsp black pepper and 1 tsp fresh thyme leaves. Toss gently and cook 1 more minute. Keep warm until serving.

In a large bowl whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper to make the dressing.

Add 120 g mixed salad leaves, 200 g halved cherry tomatoes, 1/2 cucumber thinly sliced and 1/4 thinly sliced red onion to the bowl. Toss gently with the dressing and set aside.

Divide the crushed new potatoes among 4 plates. Slice each rested chicken breast across the grain into 5–6 slices and arrange alongside the potatoes.

Spoon a generous dollop (about 1 tbs) of anchovy & caper cream over each portion of chicken or serve on the side. Add a portion of dressed salad to each plate.

Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken. Serve immediately.