Hello to my new favorite grilled chicken in lemony, garlicky, buttery and pumpkin sauce!
This recipe is not what I intended to prep in the first place. I had wanted to prep a lemon garlic and butter sauce for my grilled chicken but I didn’t have any chicken stock with me, thus I used my papa’s pumpkin soup that’s stowed in my freezer. He prepped it for us during his stay with us recently.
When I used the pumpkin soup, I took a risk ~ the sauce could turn out great or end up in the sink. Thankfully the combo was wonderfully paired and delish! Thank goodness too that the sauce did not curdle on me or turn lumpy. Cass who was initially apprehensive (she hates pumpkin) took a small lick of the sauce and then we both let out a “told you it’s yummy” and “you are right mum, it’s yummy” giggle 😀
Also dished out a cabbage sauted with miso and carrots.
Marinate with organic soy sauce, black pepper and garlic powder for at least 2 hours.
Grill at 200C in the oven for 30 minutes (15 minutes each side)
Butter, garlic, lemony sauce
1/2 slab of butter
Chopped garlic – I used half a bulb. Actually, the more the better
Juice of 1 lemon
Zest of 1 lemon
2 to 3 tablespoons of honey
2 tablespoons of multi-purpose flour. I used organic plain and unbleached flour.
Chicken stock OR
Pumpkin soup / puree
Fresh herbs of any kind, chopped
Heat up butter in skillet
Add flour and whisk into a roux
Add in lemon juice, zest and honey
Add in pumpkin soup OR
Gently pour in chicken stock, keep stirring and ensure the sauce does not turn lumpy
Add in the chopped fresh herbs. I used coriander.
Pumpkin puree / soup
Cook 1 whole pumpkin with some garlic, onions and ginger.
Add chicken breast (optional)
Blend using hand blender.
Grilled chicken dinner with a perfect sauce for it along with conquering kitchen fears and rushing out to do school and tuition runs. This was done on a hectic Friday evening 🙂