Kikok chicken breast with Eggert’s all-time favourite rub and green vegetables.
- 4 Kikok chicken breasts
- 2 hands Swiss chard
- 50 g sun-dried tomatoes
- 1 medium-sized red onion
- 100 g Provolone cheese
- Tabasco Sriracha
- sea salt
- a little freshly ground nutmeg
- a little brown sugar
- extra virgin olive oil
„Eggerts all time favorite Rub“
- 3 tbsp flaky sea salt
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp aniseed
- 1 tbsp coriander seed
Start by combining all the ingredients for the rub in a mortar and pestle, then grind them together. Then brush the chicken breasts with a little oil and generously work in the rub. Set aside to rest for 10 minutes.
Bring water to the boil on the sideburner; separately, keep some cold water at the ready for blanching. Salt both containers of water. Blanch the chard for approx. 20 seconds, then immediately transfer it to the cold (ideally ice) water. Then rip the leaves off the stems. Coarsely chop the onions and tomatoes.
Preheat the grill to 200°C. Sear the chicken breasts. Use a meat thermometer to ensure that the chicken breasts reach 84°C internally. Meanwhile, add the chard, onions, dried tomatoes, shredded Provolone and spices to the Chef's Delite and close the grill’s lid.
Hot TipIn our Performance PRO Line, the Chef's Delite grill topper is directly integrated into the warming rack – which is perfect for vegetables and smaller items to be grilled.
If you prefer, you can coarsely chop the chard stems and put them on the grill as well. After approx. 6 minutes, flip the chicken breasts and close the lid again.
The vegetables should finish cooking as soon as the internal temperature reaches 84°C.
Leave the meat to rest for approx. 3 minutes before carving. Carve the chicken breasts and arrange them with the vegetables, melted cheese and chard stems. Garnish with a dash of Tabasco Sriracha and enjoy!
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