When Bill and I first started dating, he was always raving to me about a recipe for split chicken breasts that he cooked on the grill. Among the many variations he would make, he often talked about one where he put artichoke hearts, garlic, and lemon under the skin and then grilled them. We tried one of his recipes over the summer, and after a shopping trip through Trader Joe’s the other evening, we spotted some delicious looking split breasts and thought it was a great opportunity to try out another recipe.
While shopping around Trader Joe’s we were deciding on what veggies we wanted to accompany our meals for the week, and I spotted the baby broccoli. We had baby broccoli in a salad once at my grandmother’s house, but we hadn’t used them in a recipe of our own. We grabbed a package of baby broccoli to try with the chicken, and headed home to start up the grill!
For this recipe we kept things simple with chopped garlic, sliced shallot, and sliced lemon. With just a sprinkle of salt and pepper over top of the stuffed skin, we created a simple spring or summer meal that was absolutely mouth watering.
- 2 split chicken breasts, bone in and skin on
- 1 shallot, thinly sliced
- 1 lemon, thinly sliced
- 3 cloves of garlic, chopped or minced
- Salt and pepper, to taste
- Preheat grill to high heat.
- Rinse chicken under cold water and set aside. Pat dry with a paper towel.
- Carefully lift the skin from the breast creating a space to stuff.
- Place the garlic, lemon, and shallot under the skin, and stretch the skin a bit to cover the stuffing.
- Sprinkle the chicken with salt and pepper
- Place chicken breasts on grill, bone side down and cook for 10-15 minutes, depending on the size of the breasts.
- Carefully flip the chicken, grill for 5-7 minutes on ‘breast’ side.
- If the chicken needs to cook longer than this time, flip it back to the bone-in size, reduce heat to medium-high, and cook until meat is white (or 165′ in the thickest part of the breast).
- 1 bunch baby broccoli
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat oven to roast at 400.
- Rinse baby broccoli under cold water and place on cutting board.
- Trim and discard the ends, and then place the broccoli in a pyrex baking dish.
- Toss baby broccoli in olive oil, salt, and pepper.
- Roast for 30 minutes or until the tops are crispy and the stems are soft.
This was a simple meal that really made us crave the summer time. Nothing beats food off the grill, and enjoying a delicious meal before the sun goes down. We can’t wait to create this recipe again.
Such great shots in the video! You guys have an eye for food photography. What kind of camera did you use for filming and what do you use for shooting stills? Do you shoot outdoors or by a window/always natural light? Any tips? Would love to someday be as good as you.
You are amazing Hayley and Bill! In this fast-paced digital age, I am continually entranced by your ability to convey such softness. The sizzle of the meats on the grill and the snap of the fresh vegetables- pure culinary and artistic genius! Please keep up the excellent work. I am hooked!
Hayley and Bill –This is a beautiful video! Your talents for cooking and film both shine through so brightly!!!!!You continue to inspire me with the love for what you are doing. I love you both!!!