Raclette Chicken With Charred Asparagus And Onion
Prep
30 min
Total
1 hour 40 min
Makes
4 servings
Trust us: this tastes as delicious as it looks.
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Ingredients
3 tbsp
olive oil
2 tbsp
liquid honey
2 cloves
garlic, minced
1 tbsp
Dijon
1 tbsp
thyme, chopped
1 1/2 tsp
sea salt
4
boneless, skinless chicken breasts, lightly pounded to 1/2 inch thickness
1 lb
asparagus, woody ends removed
1
sweet Vidalia onion, peeled and sliced into 1/2 inch rounds
2 tbsp
olive oil
1/2 tsp
sea salt
4 slices
artisanal bread, (optional)
200 g
sliced Raclette cheese
2 tbsp
chopped parsley
Instructions
Method:
- In bowl, whisk together olive oil, honey, garlic, Dijon, thyme and sea salt. Add chicken; toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Arrange asparagus, onion rounds (do not separate into rings) and bread on baking tray. Drizzle with olive oil; sprinkle with salt. Rub to coat.
- Place chicken and onion onto greased grill over high heat; Close lid and grill, turning once and onion is softened and charred, about 12-16 minutes.
- Transfer chicken and onion to cutting board; let rest. Add asparagus to grill basket or carefully onto grill. Cook, rolling spears gently to ensure even cooking until charred but tender-crisp about 6-8 minutes.
- In non-stick skillet placed directly onto grill, melt cheese until bubbly. Grill bread until charred (if using).
- Meanwhile, plate asparagus and onion and top with chicken breasts. Top chicken with melted cheese and sprinkle parsley over top. Serve with grilled bread (if using).