Grilled Chicken with Celery and Coconut Gremolata
Preparation
15 MIN
Cooking
20 MIN
Servings
4

Grilled Chicken with Celery and Coconut Gremolata

Ingredients

    Chicken

  • 2 tsp (10 ml) sambal oelek
  • 2 tsp (10 ml) olive oil
  • 4 boneless chicken breast halves, with or without the skin
  • 2 tbsp sesame seeds
  • Salt and pepper

    Sauce

  • 2 tbsp (30 ml) honey
  • 1 tbsp (15 ml) rice vinegar

    
Gremolata

  • 3 tbsp finely diced celery
  • 3 tbsp unsweetened shredded coconut, toasted
  • 2 tbsp chopped celery leaf
  • 2 tbsp chopped fresh cilantro

Preparation

Chicken

  1. Preheat the grill, setting the burners to medium-high. Oil the grate.
  2. In a bowl, combine the oil and sambal oelek. Add the chicken and coat thoroughly. Sprinkle with the sesame seeds. Season with salt and pepper. Grill for about 7 minutes on each side or until the meat is cooked. Set aside on a plate and let rest for 5 minutes. Slice.

Sauce

  1. In a bowl, combine the honey and vinegar. Set aside.

Gremolata

  1. In a bowl, combine all the ingredients.
  2. Serve the chicken with the sauce. Sprinkle generously with the gremolata.
  3. You can serve the grilled chicken over a Two Celery Purée, omitting the Parmesan cheese (see recipe).