Grilled corn-fed chicken breast with sesame cream and green asparagus
Our grilled corn-fed chicken breast with sesame cream and green asparagus is a real treat and a must for all barbecue fans. With tender corn-fed chicken, aromatic sesame cream and crunchy green asparagus, this recipe will transport you to a world of culinary delights. Give your barbecue party a special touch and surprise your guests with this delicious dish that will not only impress visually, but also in terms of taste.
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
FOR THE CORN-FED CHICKEN BREAST
- 4 corn-fed chicken breasts
- approx. 200 g each with skin and
- Bones
- A few sprigs of thyme
- 1-2 tbsp olive oil for rubbing
- Salt from the mill
- Ground pepper
FOR THE SESAME CREAM
- 200 g drained chickpeas
- from the tin
- 50 g tahini (sesame paste)
- Juice of ½ lemon
- 1 msp cumin, ground
- 2 tbsp mixed sesame seeds
- 2 tbsp sesame oil
FOR THE ASPARAGUS
- 500 g green asparagus
- 2 tbsp vegetable oil
- ½ tsp coarse sea salt
- Juice of ½ lime
- ½ tsp brown cane sugar
Preparation
- Preheat the grill to 340 °C with the lid open.
- Remove any excess fat from the corn-fed chicken breasts. Finely chop the thyme. Season the meat with salt and pepper, rub with oil and sprinkle with thyme.
- Then grill on the BoostZone for 2-3 minutes on each side. Close the lid, reduce the heat to 140 °C and continue grilling for 3-4 minutes. Insert the core temperature probe and set the desired target temperature (optimum core temperature approx. 68-72 °C). Then leave to rest for a further 5 minutes without heat.
- For the cream, place the chickpeas, tahini, lemon juice, cumin, sesame seeds and oil in a food processor and blend to a cream. Season with salt and pepper.
- Peel the bottom end of the asparagus and trim approx. 1 cm off the ends. Then rub with the remaining ingredients.
- Grill the asparagus for 5-6 minutes, turning once. To serve, spread the cream on the plates, add the asparagus and finish with the halved corn-fed chicken breast.
