Grilled Chicken with Celery and Coconut Gremolata Recipe

Grilled Chicken with celery and Coconut Gremolata

It was a busy long week-end. Saturday I spent the day downtown Ottawa with my son Max. We took a creative photography class with Garry Black. He's a National Geographic photographer. We learned so much from him. We did the course over a period of three weeks, both in class and in the field. Since it was Tulip's Fest in Ottawa we had the chance to take very nice pictures. This course has nothing to do with food photography. It's two completely different techniques. We wanted to do a creative class because we love to travel and we are planning to go to Italy at the end of the summer.

We ate a lot during the week-end and this week I will cook meals that are lighter and healthier. For lunch today we had this delicious Grilled Chicken with Celery and Coconut Gremolata. I love the sweet taste of the sauce with the spiciness of the chicken. I like the idea of serving this chicken with the Gremolata instead of a salad, for a change. My son could not wait for me to finish taking my pictures to indulge in this dish. We both liked it a lot and I will make it again this summer. If you don't have a BBQ you can still make this dish on the stovetop.

If you would come to my house you would see, right away, that I love cookbooks and magazines. I collect them like other people collect all sort of things. One of my fav magazine of all time is Ricardo. I think it's the highest quality magazine in Canada. The pictures are gorgeous and we always find recipes, that we love, in each issues. When I meet with my family in Quebec we plan our meals together and will usually end up with Ricardo's recipes. I like him so much that when I'm cooking you will often find me watching one of his show on my iPad. 



2 tsp sambal oelek
2 tsp olive oil
4 boneless chicken breast halves, with or without the skin
2 tbsp sesame seeds
salt and pepper, to taste

2 tbsp honey
1 tbsp rice vinegar 

3 tbps finely diced celery
3 tbsp unsweetened shredded coconut, toasted
2 tbsp chopped celery leaf
2 tbsp chopped fresh cilantro

1- In a bowl, combine the oil and samba oelek. Add chicken and coat. Season with salt and pepper. Sprinkle with sesame seeds.
2- Cook on the BBQ at 350F, turning after 8 minutes until a meat thermometer reaches 165F.
3- Set on a plate and let rest.
4- Meanwhile in a bowl mix the honey and rice vinegar.
5- In a bowl mix ingredients of the Gremolata.
6- Slice the chicken and serve with the sauce and the gremolata.

Source: Ricardo