I’ve been spending so much time with family and friends lately, my blog has taken a little side line. That doesn’t mean I haven’t been recipe testing though! This garlic bouillon chicken is something I’ve been trialling for a while and I’m finally ready to share it with you guys!
Garlic bouillon chicken is almost exactly what the name suggests, delicious roasted or grilled, I roast mine in my air fryer, but it’s also delicious if you oven bake or place on your griddle pan for those lovely charred marks and flavours.
It’s super quick and doesn’t require any marinating time if you don’t have any. Just mix up your ingredients with the chicken and cook! I often like to keep chicken which is marinated in the mixture in the freezer so it’s ready to go when you need it although if I’m being totally honest, you don’t need to do this as the flavour is so great when you make it fresh too.
I use chicken breast as it’s my personal favourite and I sometimes think it gets a bad rep! If cooked correctly, it’s so juicy and delicious. This form of flavouring will work with all manner of meats and vegetables, I’ve used it with vegetables, a favourite being cauliflower steaks on the BBQ. It also works great as a seasoning for rice, fish or even a pork chop if you fancy it.
I like to cook off a batch on a Sunday, then store in the fridge and use all week as snacks, in salads or even mixed into some pasta or rice.
Super quick, easy garlic bouillon chicken. Let me know how you get on in the comments!
Garlic Bouillon Chicken
Quick, easy and delicious garlic bouillon chicken, perfect to prepare ahead to add to salads, rice and pasta!
- 2 Skinless, boneless chicken breasts
- 2 tsp Bouillon instant stock
- 1 tsp granulated garlic
- 0.5 tsp pul biber or ground black pepper
- 1 tbsp olive oil
Mix together your bouillon, granulated garlic, pepper and olive oil
If you want a quick cooking time, flatten out your chicken breasts with a meat mallet (or a sauce pan with some cling film on top of them like I do), and mix the marinade into the chicken
I usually cook these in my airfryer for 12 minutes at 180 degrees. You can cook them in any way you like, another great way, is on a hot griddle pan for 3-4 minutes on each side, or our new favourite way, skewered with chorizo and cooked on the BBQ. It's perfect for this heat.
Once cooked, you can use this chicken for all sorts. I've also made it with skewered, diced chicken and cauliflower steaks for the BBQ.
We usually have a batch cooked and ready to eat as snacks from the fridge, or to mix into our favourite salad.
It's super versatile and really quick. I hope you enjoy making and eating it as much as we do!
I’m sharing this recipe with weekly linky #cookblogshare