This dish is inspired by traditional French cookery, with its classic mixture of garlic and chopped parsley, known as persillade. But instead of using this flavourful mix just as a garnish, we’ve also stuffed it under the chicken skin and stirred more into a decadent butter sauce for pouring overtop.
French barbecued chicken
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- 6 small garlic cloves
- 3/4 cup finely chopped parsely
- generous pinch freshly ground black pepper
- generous pinch salt
- 4 skin-on, boneless chicken breasts
- 2 tbsp unsalted butter
- juice of 1 large lime
- Grease grill and preheat barbecue to medium-high. Finely mince garlic and place in a small bowl along with parsley. Sprinkle with generous pinches of salt and pepper. Set aside 1/3 cup (75 mL) parsley mixture.
- To stuff chicken, carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving all other edges sealed. Spoon about 1 tablespoon (15 mL) parsley mixture into pocket. Seal by gently pressing edges of skin and meat back together. Sprinkle each breast with generous pinches of salt and pepper. Barbecue with lid down until chicken feels springy when pressed, from 7 to 10 minutes per side.
- Just before chicken is cooked, place butter in a small saucepan. Place on stove, barbecue grill or side burner. When butter starts to foam, stir in reserved parsley mixture and lime juice. Place chicken on a platter or individual dinner plates. Pour sauce over chicken and serve immediately. Great with sliced tomatoes or carrots, zucchini and a crusty French baguette.
Nutrition (per serving)
- 30.3 g,
- 3.3 g,
- 15.9 g,
- 0.6 g,
- 132 mg.