Sizzling chicken platter

Sizzling chicken platter

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(1 ratings)

Cook: 40 mins - 50 mins


Serves 4
A zesty chicken dish for the BBQ or the griddle pan

Nutrition and extra info

Nutrition: per serving

  • kcal377
  • fat26g
  • saturates3.7g
  • carbs4g
  • sugars0g
  • fibre1.5g
  • protein32.2g
  • salt0.23g
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  • 4 boneless, skinless chicken breasts (about 500g/1lb 2oz total weght)
  • 1 tsp hot chilli paste or harissa
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp lemon juice
  • 1-2 lettuces, depending on size, such as cos, batavia or Webb's



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • ½ cucumber
  • ½ bunch radishes



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 25g pine nut, toasted
  • handful of mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • 2 ripe vine tomatoes
  • ½-1 tsp hot chilli paste or harissa
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.

  2. To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.

  3. Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.

  4. Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.

  5. Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.

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Comments, questions and tips

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9th Aug, 2013
need to increase the harissa paste and dressing for extra zing. But very very good - esp if barbecued!
5th Nov, 2008
Amazing, one can change the amount of chilli to suit ones taste.
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