· By Grilldbymrmarcus
Atomic Chicken Kiev
This Atomic Chicken Kiev keeps the classic crackling crust and molten garlic butter centre, with some serious Atomic flavour built in. The chicken's seasoned in Atomic Charcoal Chicken Rub before it's rolled around the butter, then coated in Atomic Chicken Garlic & Herb Schnitzel Coating for that extra crunch. Fried till golden and finished in the oven — or on the BBQ over coals for the full Atomic experience — then rested and served with creamy mash and fresh veggies.
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Atomic Chicken Kiev
2
30 minutes
30 minutes
329
Eastern European
This Atomic Chicken Kiev keeps the classic crackling crust and molten garlic butter centre, with some serious Atomic flavour built in. The chicken's seasoned in Atomic Charcoal Chicken Rub before it's rolled around the butter, then coated in Atomic Chicken Garlic & Herb Schnitzel Coating for that extra crunch. Fried till golden and finished in the oven — or on the BBQ over coals for the full Atomic experience — then rested and served with creamy mash and fresh veggies.
Ingredients
2 chicken breast fillets
1 pack Atomic Chicken Garlic & Herb Schnitzel Coating
Atomic Chicken Charcoal Chicken Rub
2 eggs
Butter, softened
Garlic
Salt
Cooking oil
Cling wrap
Directions
Mix softened butter with salt, parsley and garlic until smooth.
Spread butter on to parchment / baking paper into a 10 x 6cm / 4 x 2.3″ rectangle. It doesn’t need to be perfect, just roughly is fine!
Refrigerate until firm, then cut lengthwise into 2 pieces.
With a sharp knife butterfly open the chicken and gently pound with a rolling pin or meat tenderiser. Repeat with 2nd breast.
Season the chicken on both sides with Atomic Chicken Charcoal Chicken Rub. Then place the butter in the middle of the breast.
Fold the sides in. Then starting from the bottom, roll the chicken up into a log (like a burrito).
Finish with the seam side facing down so it stays together.
Wrap with cling film twisting the ends on each side so it tightens into a log. Then freeze for 30 minutes to partially firm for easier handling when coating and to ensure the chicken stays sealed for less risk of butter leakage.
Set up breading station with 1 plate of plain flour, 1 plate with egg, and 1 plate with Atomic Chicken Schnitzel Coating.
Gently roll chicken in flour covering all sides. Dust off excess, then roll into egg mix and finally into schnitzel coating. Repeat with 2nd breast.
Place the chicken back into the freezer again for 30 mins.
Fry Kievs until golden brown.
Then remove from the pan, place in a baking tray and cook in the oven or BBQ for 15-20 mins at 180c. If using a something like a Weber go anywhere, light about 12 briquettes in a chimney. Once ashed over place on one side of the GA. Put the grill grate back in place and put the chicken in a tray on the grill grate at the opposite end of the lit fuel. Put the lid on. Close top vent above lit fuel and open top vent above chicken. Adjust bottom vent on fuel side to half way, and close bottom vent all the way on chicken side. With a meat probe, check for doneness. (Don’t go too deep as you don’t want the butter to leak out.) Chicken should read an internal temp of 74c.
Let it rest for a few mins.
Serve with creamy mash & veggies.