Pan-griddled chicken with gremolata

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Ingredients

  • For the chicken:

  • 4 boneless, skin-on, chicken breast halves, about 175g each
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper, as needed

  • For the gremolata:

  • 1 small clove garlic
  • 1/4 tsp salt
  • 1 lemon, zest finely minced
  • 25g minced flat-leaf parsley
  • 1 to 2 tbsp extra-virgin olive oil
  • Freshly ground black pepper, as needed

Use imperial measurements

Method

How to make Pan-griddled chicken with gremolata

1) Heat a griddle pan over medium-high heat.

2) Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper.

3) Place the chicken on the griddle skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch griddle marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.

4) While the chicken cooks, make the gremolata. Chop the garlic, add the salt, and continue chopping to make a paste.

5) In a small bowl, stir the garlic paste together with the lemon zest, parsley and olive oil Season with freshly ground black pepper, to taste.

6) Slice the breasts, against the grain and serve with the gremolata.

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