According to my husband, this is his favourite recipe this summer. We have also tested it out on a number of friends (guinea pigs) and all reviews have been positive…….so now you can decide. This is a perfect dish on a hot summer day, when you want your Thermie to help you out, but would prefer to cook outside on the BBQ. We have just been serving it with a mango salsa and not worrying about a salad, because the salsa is so fresh and fabulous. You can serve it as a full chicken breast or slice it up, add an easy salad and you have yourself the perfect summer dinner
Ingredients
50g vegetable oil
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
handful fresh oregano
handful parsley
1 tsp paprika
1 tsp cajan spice
10 black peppercorns
3 large chicken breast skin removed ( or 4 small chicken breast)
Method:
- Place garlic powder, onion powder, paprika, cajan spice, salt ad peppercorns into the TM jug. Mill of Speed 9 for 20 seconds
- Add in the oil, parsley and oregano then chop on speed 7 for 5 seconds
- Place the spice mix into a bowl
- On a chopping board, gently cut into the chicken so the rub can move into the cuts, but do not cut all the way through the breast
- Now, using your hands use 1/3 of the mix on each breast and into the cuts, with just a little on the underside of the breast.
- Cook on the BBQ starting crust side down until cooked
- Serve with a Mango Salsa
Hints & Tips
- Hubby suggests closing the hood on the BBQ whilst the chicken cooks – and he has cooked it perfectly every time, so I don’t argue with his methods!
- If you want something a little hotter – use a hot paprika and some cayenne pepper
- The mango salsa in the picture was not done in the TMX – I used a knife (what the???)! Cutting by hand keeps the texture nice and chunky. When I am able to perfect this salsa in the Thermomix, I will update this recipe. In the meantime, the ingredients were: mango, avocado, small amount red onion and capsicum, handful mint and the juice of 1 lime
