Grilled Chicken and Cabbage with Lemony Browned Butter Dressing
By Jessica RudolphPublished on July 4, 2023
Time
1 hour
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1¾ teaspoons table salt, divided¾ teaspoon pepper, divided½ head green cabbage, cut into 8 wedges through core2 tablespoons vegetable oil 2 lemons, halved, plus 2 teaspoons grated lemon zest8 tablespoons unsalted butter ½ cup sliced almonds 2 tablespoons capers, rinsed and patted dry2 tablespoons chopped fresh parsley
Before You Begin
Leave the core intact so the cabbage wedges don't fall apart on the grill. Zest one lemon before halving.
Instructions
- Pat chicken dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Brush cabbage all over with oil and sprinkle with ½ teaspoon salt and remaining ¼ teaspoon pepper. Grill chicken, cabbage, and lemon halves over hot fire (covered if using gas) until cabbage is charred and chicken registers 160 degrees, 6 to 12 minutes, flipping chicken and cabbage halfway through grilling. Transfer to cutting board and tent with foil.
- Squeeze lemons to yield 3 tablespoons juice. Melt butter in 10-inch skillet over medium heat. Add almonds and capers and cook, stirring frequently, until butter is deep golden brown and almonds are toasted, 4 to 6 minutes. Off heat, carefully stir in lemon zest and juice and remaining ¼ teaspoon salt, scraping up any browned bits.
- Arrange cabbage on serving platter. Slice chicken ½ inch thick and arrange over cabbage. Drizzle with sauce and sprinkle with parsley. Serve.
Time
1 hourYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
½ head green cabbage, cut into 8 wedges through core
2 tablespoons vegetable oil
2 lemons, halved, plus 2 teaspoons grated lemon zest
8 tablespoons unsalted butter
½ cup sliced almonds
2 tablespoons capers, rinsed and patted dry
2 tablespoons chopped fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
½ head green cabbage, cut into 8 wedges through core
2 tablespoons vegetable oil
2 lemons, halved, plus 2 teaspoons grated lemon zest
8 tablespoons unsalted butter
½ cup sliced almonds
2 tablespoons capers, rinsed and patted dry
2 tablespoons chopped fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1¾ teaspoons table salt, divided
¾ teaspoon pepper, divided
½ head green cabbage, cut into 8 wedges through core
2 tablespoons vegetable oil
2 lemons, halved, plus 2 teaspoons grated lemon zest
8 tablespoons unsalted butter
½ cup sliced almonds
2 tablespoons capers, rinsed and patted dry
2 tablespoons chopped fresh parsley
Why This Recipe Works
Grilling transformed humble cabbage from squeaky and sulfurous to sweet and tender.
Before You Begin
Leave the core intact so the cabbage wedges don't fall apart on the grill. Zest one lemon before halving.
Instructions
- Pat chicken dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Brush cabbage all over with oil and sprinkle with ½ teaspoon salt and remaining ¼ teaspoon pepper. Grill chicken, cabbage, and lemon halves over hot fire (covered if using gas) until cabbage is charred and chicken registers 160 degrees, 6 to 12 minutes, flipping chicken and cabbage halfway through grilling. Transfer to cutting board and tent with foil.
- Squeeze lemons to yield 3 tablespoons juice. Melt butter in 10-inch skillet over medium heat. Add almonds and capers and cook, stirring frequently, until butter is deep golden brown and almonds are toasted, 4 to 6 minutes. Off heat, carefully stir in lemon zest and juice and remaining ¼ teaspoon salt, scraping up any browned bits.
- Arrange cabbage on serving platter. Slice chicken ½ inch thick and arrange over cabbage. Drizzle with sauce and sprinkle with parsley. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments