Crispy Skin Chicken Breast with Salsa Verde

Crispy Skin Chicken Breast with Salsa Verde Recipe
Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins
Servings 2
  • 2 skin-on chicken breasts, about 250g each
  • 1 teaspoon cooking oil
  • pinch of sea salt
  • 1/2 bunch parsley leaves
  • 1/2 bunch basil leaves
  • 1/4 bunch mint leaves
  • 15 grams tinned anchovies
  • 30 grams capers
  • 15 grams dijon mustard
  • 25 grams red wine vinegar
  • 50 grams extra virgin olive oil
  • potatoes and steamed greens, to serve
  1. Bring the chicken to room temperature
  2. 30 minutes before you begin cooking. Preheat the Baccarat® The Ultimate Grill to 'SETTING 4' (240°C).
  3. To make the Salsa Verde, combine the herbs, anchovies, capers, mustard, vinegar and olive oil in a small food processor or blender, then puree until smooth.
  4. Brush the skin of the chicken with the cooking oil, then season all sides with sea salt.
  5. Place the chicken skin side down onto the flat plate, pressing down firmly to assist with even caramelisation.
  6. Cook until the skin is golden brown and crisp, about 10 minutes. Reduce the heat to 'SETTING 3' (180°C), then flip the chicken and cook until cooked through, 6-8 minutes.
  7. Serve with salsa verde, potatoes and steamed greens. Enjoy!