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Helstekt kyckling med persikor och basilikavinäger
Perfekt stekt kyckling med persikor och färsk basilikavinäger ger en lätt sommarmiddag som är lika bra för en familjemiddag som för underhållning. Försök att göra det här till söndagsmiddag och använd resterna av kycklingen och vinägern i sallader under
⏱️120 min
🍽️4 portioner
3.0(55)
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⏱️ Äggklocka
- 11. If using a whole chicken, remove the chicken giblets. Pat the outside dry. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up. Press down firmly on the breast and flatten the chicken. Place the chicken in a resealable bag.
- 2In small bowl, whisk together the olive oil, Montreal seasoning, thyme, and lemon zest. Pour the marinade over chicken, rubbing the marinade all over the chickens skin. Seal the bag and place in the fridge for 1-2 hours or preferably over night.
- 3Preheat an outdoor grill or large grill pan to medium high.
- 4Season the chicken generously with salt and pepper. Grill, breast side down, covered for 10-15 minutes, or until the chicken has a nice char, flip and grill another 10-15 minutes. Flip once more and grill until cooked through and the chicken registers 160 degrees F. on a thermometer. Let rest 10 minutes. 6. During the last 15 minutes of cooking, add the peach halves to the grill and grill 5 minutes per side or until light char marks appear. Remove from the grill, top with the cheese. Drizzle the peaches with the balsamic glaze.
- 5Serve the chicken topped with basil vinaigrette (recipe follows) and along side the peaches. Enjoy!.
- 61. Combine all ingredients in a blender and blend until smooth. Keep stored in the fridge for up to 1 week.