Poulet Grillé A La Diable
This Juicy Grilled Chicken Breast is a great way to give your family and friends a good wholesome meal and is nice and easy to make at home. So quick and labour saving for busy people!
The chicken tastes much better if it is a free-range chicken, but if this is not possible, don't worry, it will still taste good when prepared and cooked using a good recipe.
A good tip for cooking grilled chicken is to ensure that the chicken is dried first, as this helps to give it a good, crispy brown colour. You can dry the chicken with kitchen paper before cooking. A light sprinkling of salt and some herbs also adds to the final taste.
And, last but not least, if you use butter, or at least half butter and half oil, such as olive oil, your chicken will taste even better.
Chicken Recipes To Delight In
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Juicy Grilled Chicken Breast
Ingredients
- ¼ cup butter
- 2 tablespoon olive oil
- 2 chicken halves small chicken
- 2 tablespoon Dijon mustard
- ½ cup finely chopped onion or spring onion
- ½ teaspoon dried thyme
- Pinch cayenne pepper
- 1 cup Fresh white breadcrumbs for coating
- Watercress to garnish optional or make salad
Instructions
- Melt the butter with the olive oil either in a pan or in the microwave
- Dry the chicken halves then brush with the melted butter and oil.
- Place the chicken pieces, skin side down in a grill pan and cook for about 15 minutes on each side, brushing with the oil and sprinkling with salt twice during the cooking.
- Mix the mustard, cayenne pepper, onions and thyme together in a basin, adding 2 tablespoons of the melted fat very slowly, drop by drop.
- Spread this mixture all over the chicken pieces.
- Roll the chicken pieces in the breadcrumbs, pressing down on them firmly.
- Put the chicken pieces back on the grill pan and sprinkle with the remaining fat and grill until crisp and golden - about 10 minutes. Watch they don't burn, turn heat down if they cook too quickly.
- Serve at once with the watercress garnish.
Notes
- It is best to take the chicken out of the fridge 20 minutes before cooking as it will cook more evenly.
- Don't press on the chicken while it cooks as this will squeeze out the juice and make it tough and dry.
- Allow chicken to rest for 15 minutes before serving or cutting into it.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.