Peppery barbecued chicken

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


  • 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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