Chargrilled chicken paillard with smoked chilli butter and firecracker vegetables

Griddled chicken, smoky chilli spiked butter and chargrilled vegetables make a toothsome trio in this fabulous recipe from Paul Rankin
By Paul Rankin
Chargrilled chicken paillard with smoked chilli butter and firecracker vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 35 minutes
  • Effort: easy

Ingredients

Main

  • 4 skinless chicken breasts
  • 1 tbsp mixed fresh herbs, parsley, rosemary, thyme
  • 1 pinches black pepper
  • 1 tbsp vegetable oil

For the smoked chilli butter

  • 225 g unsalted butter, at room temperature
  • 2 tbsp lemon juice
  • 2 tbsp fresh herbs, chopped
  • 2 anchovy fillets, finely chopped
  • 1 tbsp shallots, chopped
  • 4 tbsp barbecue sauce, or smoked ketchup
  • 2 slices chipotle chillies, smoked
  • 0.5 tsp salt
  • 0.25 tsp ground white pepper

For the vegetables

  • 1 aubergines
  • 2 courgettes, sliced 1cm thick
  • 1 yellow peppers, seeded, and cut into 8
  • 1 red peppers, seeded, and cut into 8
  • 50 ml light olive oil

Method

1. Lay each chicken breast out flat on a cutting board, and make a long horizontal incision almost through the breast, so that you can open it out like a book. Press each breast out flat with the palm of your hand to give a good flat shape. Season with salt, pepper, and the fresh herbs, and drizzle with oil. Set to one side.


2. To make the butter, place all the ingredients in a food processor, and pulse for 30 seconds, or until the mixture is shiny and smooth. Turn into a bowl and reserve.


3. Season the vegetables with salt and pepper, and stir in the olive oil.


4. Heat a griddle pan and chargrill the vegetables for 1-2 minutes on each side. Remove to a warm plate while you cook the chicken.


5. Place the chicken on the grill pan for about 4 minutes on each side, turning each around after 2 minutes to give a nice criss-cross pattern.


6. To serve, place each chicken piece in the centre of a warm plate and surround with grilled vegetables. Top with a spoonful of the savoury butter, and serve immediately.

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