Grilled Chicken with Almond and Garlic Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant grilled chicken with almond and garlic sauce is a sophisticated dairy-free dish that brings a touch of Mediterranean flair to your dinner table. By spatchcocking the chickens and marinating them in a fragrant blend of lemon, oregano, and white wine, the meat remains incredibly succulent while achieving a beautifully charred skin. It is a wonderful alternative to a traditional roast, offering deep, savoury flavours that pair perfectly with a crisp green salad.

The star of this recipe is the velvety almond and white bean sauce, which provides a rich, creamy texture without the need for dairy. Packed with protein and healthy fats from flaxseed and olive oils, this nutritious meal is as wholesome as it is delicious. Whether you choose to cook it over a barbecue for a smoky finish or roast it in the oven, it makes a stunning centrepiece for a weekend lunch or a healthy midweek treat.

Ingredients for Grilled Chicken with Almond and Garlic Sauce

250g dried large white beans, such as lima beans
70g ground almonds
2 שיני שום
1 tablespoon white wine vinegar
Scant 120ml olive oil
1 כף מיץ לימון טרי
1 teaspoon cold-pressed flaxseed oil
1/2 כפיות מלח
1/2 teaspoons ground white pepper
2 spring chickens (poussins), (about 900g each)
מיץ מלימון אחד
3 כפות שמן זית
1/2 כפיות אורגנו יבש
3 tablespoons dry white wine
2 שיני שום, קצוצות דק
1 onion, finely chopped
מלח ופלפל
2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
Lemon wedges, to serve

How to make Grilled Chicken with Almond and Garlic Sauce

For the sauce, soak the beans in a generous amount of water overnight.
Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.
Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.
The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours. Drain well.
Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.
Preheat the grill until very hot, prepare the grill, or preheat the oven to 177°C.
Wipe away excess marinade from the chicken, then cook under the grill, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.
Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.