Peppery Barbecued Chicken

Calories: 265 Preparation: 10 mins Cooking: 20-25 mins Serves: 4
Peppery Barbecued Chicken


  • 1 x 85g bag watercress, chopped
  • 1 small clove garlic, crushed
  • 50g/ 2oz softened butter
  • 4 boneless chicken breasts
  • salt and freshly ground black pepper
  • Sliced tomatoes, lemon wedges and watercress salad


Mix the watercress and garlic into the butter and season with plenty of ground black pepper and a little salt. Use your fingers to push a little of the butter under the skin of each chicken breast. Place in a shallow dish, cover with clingfilm and chill for up to 4 hours if time permits.

To cook, place the chicken over hot coals or under a pre-heated grill and cook for 20-25 mins, turning occasionally until the chicken is cooked through and the skin brown and crisp. Serve on a bed of sliced tomatoes with watercress salad and lemon wedges.

Fat: 14.3g Saturated Fat: 7.8g Carbohydrate: 1.5g Protein: 32.6g Fibre: 0.7g Salt: 1.02g

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