Summer’s in, at least in the northern hemisphere. It is widely known that our appetites are suppressed during hot weather and having that in mind, we usually choose fresh produce and fruit to consume during hot days.
I can eat salads and barbecue meat for days on end because they’re light and fill you right up. I often struggled with grilling the chicken to a perfect consistency. Not too dry, not too pink, just the right texture and moisture.
Here’s how I make my grilled chicken and it’s always a crowd pleaser.
For two portions I use:
300g boneless, skinless chicken breast
Spices: salt, pepper, thyme, paprika, oregano, olive oil
A simple garden salad to accompany it
- Take the chicken out of the fridge at least 10-15 min before cooking. It needs to reach room temperature.
- Make a dry rub with your spices and rub them all over the meat
- Heat up your best pan. Add one tbsp olive oil
- Put the chicken in and keep turning it after one minute on each side.
- After it made a nice crust leave in on for a few more minutes, depending on the thickness of the meat.
- Take it out on a wooden board and cover it with a bowl. Rest 10 minutes.
- Chop it like so and serve with a nice salad.
This grilled chicken is such a perfect and quick summer lunch idea. I made my salad with a mix of leafy greens, tomatoes, cucumbers and spring onions.
Do try this and let me know how it turns out.