Grilled Chicken Chops with Garlic Puree

Total Time:
1 hr
15 min
45 min

4 servings

  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 small onion, diced
  • 1/4 cup roasted garlic paste
  • 1 potato, finely diced
  • Splash white wine
  • 2 cups chicken stock, plus 2 tablespoons, divided
  • 1/4 cup heavy cream
  • 1 lemon, juiced
  • Salt and freshly cracked black pepper
  • 1 bunch chives
  • 4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher)
Watch how to make this recipe.
  • Preheat the grill to high. Preheat the oven to 350 degrees F.

  • In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.

  • Add the onions and cook for 1 to 2 minutes until fragrant. Add the roasted garlic paste and potato. Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes.

  • Once tender, add the cream and lemon juice. Season the mixture with salt and pepper, to taste. Remove from the heat and allow to cool slightly.

  • Once cooled add the mixture to a blender. Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock. Pulse until pureed and smooth.

  • Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil. Put the chops on the hot grill and cook for 4 to 5 minutes on each side. Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes. Remove the pan from the oven and arrange the chops on a serving platter. Serve with roasted garlic and chive puree.

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    This recipe is featured in:

    Great Grilled Chicken