Barbecue magic: We made a fragrant herb-seasoned chicken steak

Summer is in full swing, and barbecuing is definitely part of it. It’s definitely worth it to whip up something delicious on a hot grill for friends and family. We wanted to play it safe, so we grilled chicken breast. A light weekend lunch like this is sure to please. But you can easily grill meat this simple way for dinner, too. After all, it’s a very light meal that’s digested relatively quickly.

Fresh herbs and salt—no magic tricks

That’s right. Over-seasoning meat with various pre-made seasonings full of salt is completely unnecessary. We simply picked a few sprigs of thyme from our garden. This ordinary little green herb can literally work wonders with chicken. We lightly sliced the chicken steaks so they wouldn’t be too thick. Then I seasoned them with salt, drizzled them lightly with oil, and added thyme and a little dried garlic. Thanks to this spice mixture, the meat marinates perfectly in just a few minutes.

Photo: Radek Stepan

The meat needs to be grilled over high heat on both sides

Then, of course, it goes onto the hot grill. We heated the grates to 150 degrees Celsius and grilled the meat on both sides for 4 minutes—2 minutes per side. It cooked through perfectly, and then we let it rest on a shallow plate, covering it with a deep plate. The meat rested like this for 5 minutes.

The perfect side dish? Rosemary-roasted potatoes

These are truly magnificent. We prepared them very simply. We peeled the potatoes and then cut them roughly into quarters. I lightly salted them, drizzled a little oil over them, and added a sprig of rosemary to each one. We roasted them in the oven for about 50 minutes at 180 degrees Celsius. The result was magnificent. You can see for yourself in the photos.

Photo: Radek Stepan

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Photo and photogallery: Radek Stepan