Grilled Thyme Chicken with Three-bean and Apple Salad [Recipe]
If you’re tired of the usual Sunday night grilled chicken and roast potatoes then spice things up a bit and transform your usual grilled chicken dinner into something new with this recipe for grilled thyme chicken with three-bean and apple salad from country chef Johan van Schalkwyk. In this delicious recipe he transforms everyday chicken into something new and exciting, especially when paired with his unique three-bean and apple salad.
Recipe:
Ingredients:
Chicken
4 chicken breasts with the skin on (preferably free-range)
4 sprigs of fresh thyme
40g butter
20ml olive oil
Salt
Black pepper
Salad
100g green beans, blanched and cooled
100g butterbeans, cooked as per the instructions on the packet or use tinned, drained beans
100g red kidney beans, cooked as per the instructions on the packet or use tinned, drained beans
1 Granny Smith apple, cored and julienned
100g fresh rocket
50g spring onion, sliced
Dressing
50ml verjuice (or apple cider vinegar)
50ml olive oil
2 garlic cloves, finely chopped
30ml lemon juice, freshly squeezed
2 Tbsp flat leaf parsley, finely chopped
Salt
Pepper
Method:
To make the dressing
Place all the ingredients in a blender and pulse until well blended.
To make the salad
Toss all the ingredients together in a large bowl.
To make the chicken
Form a pocket in the skin by sliding a finger in between the chicken and the skin. Repeat with all the breasts.
Divide the butter into 4 portions and place in each of the pockets with a sprig of thyme.
Rub each chicken breast with olive oil and season with salt and pepper.
Grill the chicken breasts over medium hot coals for 5 minutes on each side. Repeat the process until the chicken is cooked (this depends on the size of the meat, but should take about 15 minutes – to check, slice one open to see whether it is cooked through).
Alternatively, the chicken can be cooked in a pan on a stove instead. Heat some olive oil and a knob of butter in a pan over medium heat.
Add two sprigs of thyme to the pan before adding the chicken.
Fry for 5 minutes on each side and repeat until the chicken is cooked.
Cover with foil and allow the chicken breast to rest for 2 minutes.
Remove the skin and thyme then slice the chicken into strips of about 1cm.
Drizzle the dressing over the salad and toss to coat.
Assemble the dish by placing the chicken on the dressed salad.
For the perfect food and wine pairing, serve with a chilled glass of Drostdy-Hof Premier Grand Cru. For more fabulous recipes and pairings visit the Drostdy-Hof website.