Herb Grilled Chicken Recipe By Zubaida Tariq

Herb Grilled Chicken recipe by Zubaida Tariq. This delightful Ramadan Recipes recipe of Herb Grilled Chicken can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:35 - 0:15

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5485

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Submited by

Gulzar from Gujar Khan

Ingredients

½ kg chicken breast fillets, flattened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives or spring onions
1 teaspoon oil
1 teaspoon honey
Salad, to serve with
Dressing :
3/4 cup buttermilk
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon dried thyme
2 teaspoons fresh lemon juice
2 teaspoons mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 garlic clove, minced
Preparation
1. Combine all ingredients, stirring with a whisk until dressing
is well blended.
2. Note: Refrigerate dressing in an airtight container for up to
five days; stir well before using

Method

Marinate chicken breasts in the dressing. Leave some aside for drizzlingon top. Remove chicken from marinade, and discard marinade. Sprinkle thechicken evenly with salt and black pepper. Combine fresh parsley,chives, canola oil, and honey, stirring well. Spoon herb mixture evenlyover tops of chicken breast halves. Place chicken, herb side down, ongrill rack coated with cooking spray; grill 8 minutes each side or untildone.Serve on a bed of salad.

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