Grilled Garlic Chicken, Portobello Mushroom, and Radicchio Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This salad is perfect as a main course. It harmoniously combines chunks of golden-brown chicken, large caps of aromatic portobello mushrooms, and chunks of juicy radicchio with fresh watercress, which adds a touch of piquancy to the entire dish. The ingredients are pre-grilled in a marinade of olive oil, garlic, parsley, and thyme. Let the chicken rest a little longer in the marinade, and you can brush the mushrooms and radicchio just before grilling. This fragrant marinade imparts a balanced garlicky flavor to the entire dish without overpowering the other ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cloves garlic, crushed and chopped
- 0.5 cup olive oil + extra for drizzling
- 0.5 cup chopped fresh parsley
- 6 sprigs fresh thyme, leaves only
- 1 chicken weighing 1.8-2 kg, cut in half
- 4 portobello mushrooms, washed, stems removed
- 2 small heads of radicchio, cut in half
- Watercress, for serving
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Cooking the dish according to the recipe:
- Place the garlic on a cutting board and sprinkle it with about 0.5 teaspoon of salt. Mash the garlic into a paste using the flat side of a large knife. Place the garlic paste in a small bowl and mix with 0.5 cups of olive oil, parsley leaves, and thyme. Pour half of the mixture over the chicken and sprinkle with salt and black pepper. Set the chicken aside to marinate while you prepare the other roasting ingredients.
- Preheat the grill to medium-high heat. Pour half of the remaining marinade over the mushrooms and brush half over the cut sides of the radicchio. Season the mushrooms and lettuce with salt and black pepper and place over indirect heat. Grill until the mushrooms and radicchio are tender, about 10-15 minutes; set aside to cool while you prepare the chicken.
- Place the chicken on the grill and cook for about 15-20 minutes per side, or until cooked through and juices run clear. Set the chicken aside to cool slightly and handle.
- To serve, cut the chicken into pieces, quarter the mushrooms, and slice the radicchio. Gently toss everything together, adding the watercress and drizzling with olive oil.
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