Main courses

Marinated chicken and sweet peppers cooked on plancha

4 July 2018

As the warm weather has settled in and the time of barbecue is back, here is a validated recipe by young and old, to vary your pleasures and to change from sausages and skewers…

Plancha makes the chicken tender and the peppers almost caramelized…


For 6 people

  • 6 chicken breasts
  • 6 peppers (orange and yellow)
  • 3 red onions
  • 5 tbsp of sweet soy sauce
  • 1 tbsp of soy sauce
  • 1 lime
  • 1 tbsp of agave syrup
  • 4 tbsp of sesame oil
  • 1 tbsp of black sesame seeds
  • Olive oil
  • 1 spring onion
  • Thyme, lemon thyme, rosemary
  • Fleur de sel
  • Gomasio

In a bowl, mix the sweet soy sauce, the soy sauce, the lime juice, the agave syrup, the sesame oil, the black sesame seeds (or if you don’t have, normal sesame seeds), and the onion spring chopped stems. Cut the chicken breast into large pieces and let them marinate in the sauce for at least one hour (or all night in the fridge).

In another bowl, cut the red onions and the peppers in slices (after removing the heart and seeds of the peppers). Drizzle with olive oil, sprinkle with 2-3 pinches of fleur de sel and fresh herbs (thyme, lemon thyme and rosemary). Mix.

Cook the peppers on the plancha until they are lightly caramelized but still a little bit crisp. Set aside. When ready to serve, add a dash of raw olive oil and check the seasoning. If needed, add a pinch of fleur de sel.

Cook the chicken pieces for about 5-7 minutes. They should not become too dry. At the last moment, pour the marinade on the meat, reduce very briefly and toss until the pieces are well coated.

Serve immediately and sprinkle with a pinch of gomasio.

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