Grilled chicken breast with cucumber and yoghurt relish

Neil Perry
Grilled chicken breast with cucumber and yoghurt relish.
Grilled chicken breast with cucumber and yoghurt relish. Photo: William Meppem

Chicken with relish is the perfect antidote to heavy winter fare.

Ingredients

4 chicken breasts, skin on

Marinade

100ml extra virgin olive oil

3 small red chillies, seeds removed, finely diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

grated zest of 1/2 lemon

juice of 1 lemon

2 tbsp chopped coriander

sea salt

Cucumber and yoghurt relish

3 Lebanese cucumbers, peeled, halved lengthways and seeds removed

1 stalk celery

100ml extra virgin olive oil

2 tbsp red wine vinegar

1 tsp wholegrain mustard

sea salt and freshly ground pepper

1/4 cup Greek-style or sheep's-milk yoghurt

1 vine-ripened tomato, peeled, seeded and roughly chopped

1 large handful mint leaves

Method

Place each chicken breast between 2 sheets of greaseproof paper and pound it gently until the fillet is about 15mm thick.

To make the marinade, place all the ingredients in a food processor and process until they are well combined but not completely puréed.

Marinate the chicken breasts for 1 hour.

Meanwhile, make the relish.

Use a sharp knife or Japanese mandolin to finely slice the cucumber and celery.

In a bowl, whisk the oil, vinegar and mustard together, then season with salt and pepper to taste.

Fold in the yoghurt. Add the cucumber, celery, tomato and mint leaves, and mix to combine.

Heat a barbecue or grill pan to hot.

Remove the chicken from the marinade and grill it, skin side down, for 2 minutes, then turn and cook for a further minute or until just cooked through.

Rest in a warm place for about 1 minute.

Place the chicken pieces on a platter, and serve with the relish on the side.