This lemon and thyme chicken recipe is great for a simple summer dinner cooked on the BBQ. It's paired with a flavourful rocket and tomato salad to keep it light, fresh and healthy.
Cook the chicken to 74 °C using your Thermapen for the juiciest results.
BBQ Chicken Breast Recipe
Ingredients
For the chicken
- 4 chicken breasts, skin-on
- 2-3 sprigs of fresh thyme, picked
- ½ lemon, zest and juice of
- 2 tbsp cold-pressed rapeseed oil
- sea salt flakes and freshly cracked black pepper
- 1 tbsp sunflower or vegetable oil
For the salad
- 1/2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 2 tsp cold pressed rapeseed oil
- 40g pine nuts, toasted in a dry frying pan
- ¼ chilli, diced very small (optional)
- 2 tsp capers, drained of their brine
- 75g cherry tomatoes, cut in half
- 3 springs of fresh mint, picked and torn large
- 75g washed mixed salad leaf
- sea salt flakes and freshly ground black pepper
Directions
- Whisk the mustard, lemon juice and oil in a medium bowl. Taste and adjust the seasoning if necessary.
- Add the pine nuts, chilli, tomatoes and capers and coat with the dressing. Lightly toss in the mint and salad leaves.
- Place the chicken fillets in a bowl with the rest of the ingredients, evenly coat, cover and set aside for 1 hour to infuse.
- Preheat your BBQ to 250 °C grilling heat with the lid down, vents open as applicable.
- Oil the cleaned cooking grate and place the chicken skin side down over the area of heat. Close the lid and cook for 2-3 minutes or until it comes away easily when checked.
- Turn over and close the lid, cook for the same time before checking the core temperature using your Thermapen.
- If the chicken is 74 °C at the core it is safe to remove to a warm serving plate.
- If the core temperature is less than 74 °C move the chicken pieces to the area of roasting heat and close the lid to cook further.
- Once all pieces are 74 °C or higher, remove from the barbecue to a warm plate, cover and rest for 10-15 minutes.
