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Chicken breast, smoked paprika marinade, creamy potato bacon and mushroom salad, homemade salad |

BBQ, Brunch, Gluten free, Vegetables and Fruits, Risotto, Pasta and Rice, Pork, Poultry

Simple recipe with tasty results guaranteed, perfect for a BBQ with friends.

Note

It usually takes three basic ingredients to make a marinade.

1 / Fat (butter, oil, milk, cream ...)

2 / Aromatic (herbs, spices, garlic, pepper ...)

3 / Acidite (vinegar, citrus, mustard, yogurt ...)

Mayonnaise recipe (chilli is not required)

https://www.ateliersetsaveurs.com/en/the-recipes/culinaries/detail/625/salmon-tartare-spicy-mayonnaise-and-avocado-mousse-arugula-lemon-vinegar

Chicken

You can also cook your chicken breasts the conventional way in a pan with an oven finish.

Ingredients

Recipe for 4 servings

Marinade

100 Ml

Olive oil

2 Tbsp

Smoked paprika

3 Clove(s)

Chopped garlic

1 Unit(s)

Lemon juice

1 Tbsp

Salt

6 Unit(s)

Black peppercorns

Chicken

4 Unit(s)

Chicken breast

Potato salad

500 Gr

Baby potatoes

150 Gr

Bacon

0.50 Unit(s)

Red onion

1.50 Tbsp

Spicy mayonnaise

Green salad

4 Handful(s)

Mixed greens

4 Tbsp

Home vinaigrette

Preparation time: 45 min

Preheat your BBQ at 425 °F

Preparation

Marinade

Crush the peppercorns. Juice the lemon. Chop the garlic finely.

Salad

Place the potatoes in cold salted water, bring to a boil, and let it cook through. Once the tip of the knife can easily pierce the potatoes, drain them and cool them down in cold water.

Slice the mushrooms. Cut the piece of bacon into lardons (small sticks). Peel and dice the red onion.
Marinade + chicken

In a bowl, combine all the ingredients that go into the marinade, mix well.

Place the chicken breasts in a dish, cover them thoroughly with the paprika marinade.

Make sure the breasts are well coated and place them in the refrigerator.
Cooking the chicken

Remove the breasts from the marinade, remove any excess marinade, it will prevent the chicken from burning on the BBQ.

Place the chicken on the BBQ for 4 minutes on per side, doing a quarter turn ne on each side to get nice looking grill marks. Transfer the breasts to the top rack to finish cooking on indirect heat.

Count a total of 20 minutes of cooking time according to the size of your breasts.
Creamy potato salad

In a hot pan, fry the bacon, after one to two minutes, add the mushrooms. Cook until the bacon is crip and the mushrooms are nicely coloured.

Cut the potatoes in half, place in a bowl, add the bacon, mushrooms and red onion.

Add a big spoonful of mayonnaise, mix everything together. You can make it as creamy as is to your liking by adding more mayonnaise. Season with salt and pepper.
Plating and finishing touches

In a bowl, mix the green salad with your homemade dressing.

Slice your chicken and place it nealty on your plate, add the potato and green salad on the side.

Finish with a pinch of fleur de sel on the chicken.