Grilled chicken

Ingredients

• 2chicken breasts
• 1 teaspoongarlic powder
• 1/4 teaspoonground black pepper
• 1/4 teaspoonsweet paprika
• 1/4 teaspooncumin
• 2 tablespoonsvinegar
• 4 tablespoonsextra virgin olive oil
• to tastesalt
• 4lettuce hearts
• 1salted anchovy fillet
• 1/2 teaspoontrout roe
• 2 tablespoonsorange juice
• 30 mlextra virgin olive oil

Instructions

1. 1

   Make the dressing

   Finely chop the anchovy and put it in a bowl with the orange juice and olive oil. Stir well, then add the trout roe and leave it without stirring until you are ready to dress the lettuce, so the delicate eggs remain intact.

2. 2

   Mix the marinade

   Combine the cumin, sweet paprika, ground black pepper, garlic powder, vinegar and olive oil.

3. 3

   Coat the chicken

   Add the chicken breasts to the marinade and turn them until they are thoroughly coated.

4. 4

   Grill the chicken

   Heat an electric barbecue and add water to the tray beneath the heating elements to prevent the grill from giving off smoke. Cook the chicken on both sides, brushing it with marinade as it cooks. Remove it from the grill and add salt.

5. 5

   Serve with lettuce

   Serve the grilled chicken with the lettuce hearts, halved and dressed with the anchovy vinaigrette. It also goes well with grilled vegetables, oven-baked potatoes or garlic and parsley sauce.

What is Spanish-style grilled chicken?

Grilled chicken is a straightforward dish built around well-seasoned chicken cooked over a hot grill. This version pairs a spiced, vinegar-based marinade with crisp lettuce hearts and a bright orange dressing.

The ingredients suggest a Spanish-inspired combination of olive oil, paprika and anchovy. The contrast between smoky chicken, citrus and savoury roe makes the plate feel more complete without complicating the cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 41g protein, 16g carbs, 18g fat.

The chicken provides most of the protein, while the olive oil contributes much of the fat. The chicken, orange juice and lettuce contribute carbohydrates; the supplied nutrition figures describe one serving. Pair it with extra vegetables, or add a modest portion of potatoes if you want a more substantial plate.

The marinade's flavour

Spices: cumin, sweet paprika, black pepper and garlic powder season the chicken with warmth and savouriness. Vinegar adds sharpness, while extra virgin olive oil helps the mixture coat the meat.

Coating: turn the chicken thoroughly in the marinade so both sides are covered. Brush it with more marinade while grilling, as the method directs.

Keep the dressing delicate

Anchovy: chop the salted fillet finely so its savoury flavour spreads through the orange juice and olive oil. Stir these together before adding the roe.

Trout roe: fold it in at the end and leave the dressing undisturbed. This helps keep the fragile eggs whole until the lettuce is ready to be dressed.

Grilling and doneness

Electric barbecue: add water to the tray beneath the heating elements, as specified in the method, to limit smoke. Let the grill heat before adding the chicken.

Doneness: cook both sides until the chicken is cooked through, adjusting the cooking time to the thickness of the breasts and the heat of your grill. Avoid relying on colour alone; check the thickest part before serving.

Serving the lettuce

Lettuce hearts: halve them and dress them just before serving so they retain their crisp texture. The orange and anchovy dressing brings acidity and salt to the mild leaves.

Other sides: grilled vegetables or oven-baked potatoes make suitable accompaniments, as does garlic and parsley sauce. Keep the dressing for the lettuce rather than pouring it over the whole plate.

Timing the meal

Prepare the vinaigrette before heating the grill, and leave the roe undisturbed while you cook the chicken. You can mix the marinade and coat the chicken next, keeping the cooking sequence close to the recipe.

The recipe gives no cooking time, so use the chicken's thickness and the grill's heat as your guide. Have the lettuce ready to halve and dress as soon as the chicken comes off the grill.

Recipe notes & tips

• Finely chop the anchovy so its flavour disperses evenly through the vinaigrette.
• Add the trout roe after mixing the other dressing ingredients, then leave it untouched.
• Coat the chicken thoroughly on all sides before grilling.
• Keep water in the tray beneath the electric barbecue's heating elements, as instructed.
• Brush the chicken with marinade as it cooks on the grill.
• Dress the halved lettuce hearts just before serving to keep them crisp.

Variations

• Add grilled vegetables: serve them alongside the chicken for a more varied plate.
• Add potatoes: pair the chicken with oven-baked potatoes for a more filling meal.
• Serve with garlic and parsley sauce: offer it alongside the chicken as an alternative accompaniment.
• Adjust the citrus: add a little more orange juice to the vinaigrette for a brighter dressing.
• Use a grill pan: cook the marinated chicken in a hot grill pan if an electric barbecue is unavailable.

Common mistakes to avoid

• Leaving patches uncoated: turn each breast in the bowl until the marinade covers it all over.
• Stirring in the roe: add it last and leave the dressing undisturbed to protect the delicate eggs.
• Skipping the water tray: add water beneath the heating elements to help prevent smoke.
• Forgetting to baste: brush the chicken with marinade during cooking, as the recipe instructs.
• Dressing the lettuce too early: wait until serving so the halved hearts stay crisp.

How to store

Refrigerate leftover chicken and lettuce separately in covered containers, and keep the vinaigrette separate if possible. Use leftovers promptly, and reheat the chicken until hot throughout; the lettuce is best served fresh.

Frequently asked questions