Grilled Chicken Chops with Garlic Puree


·         2 tablespoons olive oil, divided

·         2 tablespoons butter, divided

·         1 small onion, diced

·         1/4 cup roasted garlic paste

·         1 potato, finely diced

·         Splash white wine

·         2 cups chicken stock, plus 2 tablespoons, divided

·         1/4 cup heavy cream

·         1 lemon, juiced

·         Salt and freshly cracked black pepper

·         1 bunch chives

·         4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher)


Preheat the grill to high. Preheat the oven to 350 degrees F.

In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.

Add the onions and cook for 1 to 2 minutes until fragrant. Add the roasted garlic paste and potato. Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes.

Once tender, add the cream and lemon juice. Season the mixture with salt and pepper, to taste. Remove from the heat and allow to cool slightly.

Once cooled add the mixture to a blender. Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock. Pulse until pureed and smooth.

Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil. Put the chops on the hot grill and cook for 4 to 5 minutes on each side. Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes. Remove the pan from the oven and arrange the chops on a serving platter. Serve with roasted garlic and chive puree.

1 comment (Add your own)

1. Gabriel wrote:
this should help you :4 Servings, about 3 ocenus eachChicken thighs, boneless, skinless 1-1/2 poundsReady-to-eat cereal, cornflakes, crumbs 1 cupPaprika 1 teaspoonItalian herb seasoning 1/2 teaspoonGarlic powder 1/4 teaspoonOnion powder 1/4 teaspoonPREPARATION TIME: 15 MINUTESCONVENTIONAL COOKING TIME: 25 MINUTESMICROWAVE COOKING TIME: 6 TO 8 MINUTES1. Remove skin and bone; cut thighs into bite-sized pieces.2. Place cornflakes in plastic bag and crush by using a rolling pin.3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.CONVENTIONAL METHOD1. Preheat oven to 400� F. Lightly grease a cooking sheet.2. Place chicken pieces on cooking sheet so they are not touching.3. Bake until golden brown, about 12 to 14 minutes.MICROWAVE METHOD:1. Lightly grease an 8 by 12 inch baking dish.2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.Note: To remove bone from chicken thighs:1. Place chicken on cutting board. Remove skin from thighs.2. Turn chicken thighs over.3. Cut around bone and remove it. Was this answer helpful?

Fri, April 27, 2012 @ 6:15 PM

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