Healthy Grilled Chicken Kiev Recipe

This healthy grilled chicken kiev recipe makes for a light alternative to the traditional cooking method and it looses none of the garlicky flavour.

Essentially Chicken Kiev is a breast fillet that has been stuffed with garlic butter and this recipe is no different. The change is in the cooking method where rather than coating in breadcrumbs and deep frying, you’re going to grill it over the coals - much more healthy and none the less tasty.

Given that I am adapting a deep fried recipe for one that can be cooked on the barbecue grill I thought that it would be good to do some background reading around the origins of Chicken Kiev just to be certain that I wasn't doing something blasphemous that would get me hunted down by the Russian secret police.

My research proves that you shouldn't believe everything that's written on the internet. Kiev is the capital of Ukraine, that we know is fact but after that it gets a little murky. It would appear that Chicken Kiev was actually invented by the French which seems reasonable but there are a variety of ideas offered as to how the dish got it's name from New York restaurants looking to entice Russian clientele through to a Ukrainian aristocrat who was fascinated by all things French.

Serves:- 4 people

Preparation Time:- 20 minutes
Cooking Time:- 20 minutes

Total Time:- 40 minutes

Allergens:

My grilled Chicken Kiev recipe contains no allergens.

Ingredients:-

4 Chicken breasts
4 oz or 100g of butter
2 cloves garlic
4 sprigs fresh parsley for garnish

Method

Peel and chop the garlic cloves. Place the butter in a pot (soften in the microwave for 10 – 20 seconds if necessary) then add the chopped garlic and combine to make a paste.

Using a sharp knife make an incision in the side of the chicken breast to create a pocket and then stuff the chicken breast with the garlic butter paste. To keep all the butter in the pocket, truss the opening of the incision with a cocktail stick.

Grill for 10 minutes on each side over medium coals and there you have it. Remember when you turn the chicken, keep the side that has been open upright so that all the garlic butter remains in the chicken.

To serve, slice in half laying one half on top of the other and garnish with a sprig of parsley.

I've served mine with some boiled new potatoes, very simple but I just love the flavor of the garlic butter on them.