If it were possible, Risto Mikkola would always prepare chicken in one specific way

We eat pea-oregano crumble, lentil salad and lemon yogurt with the grilled chicken. Roni Lehti

The grill produces the best chicken. This is what the chef thinks Risto Mikkola.

When grilling, get the grill (be it ball or gas) hot enough. Another important point is to remember to close the lid when the food is placed on the grill. Muscle fluid oozes from the cooking meat, which, when it hits the hot coals, creates a light smoke.

– Closing the lid is important, because then the smoke stays in the grill and flavors the food. The number one rule is that the grill must be hot and the lid closed immediately.

Broiler fillets are easy to grill. A good tip is that bone-in meats are easy to turn on the grill and are more succulent.

Since they are skinless, it is recommended to brush the surface with oil so that the meat does not stick to the grate. That is, specifically brush with oil, and not immerse in oil. Meat that is too oily will just catch fire on a hot grill.

With grilled chicken, Mikkola wants to offer a taste of spring. The bright green of early summer birch leaves can be found in boiled and crushed peas seasoned with fresh oregano.

– Oregano goes really well with grilled chicken.

Grilled chicken

4 chicken breast fillets

salt

pepper

oil

1. Lightly rub oil on the surface of the meat and put it on the grill.

2. Grill the meats on both sides for 5 minutes or until they are cooked.

3. Season with salt and pepper.

Pea-oregano crumble

400 g of frozen peas

1 dl chicken broth

1 dl whipped cream

1 pound oregano, chopped

Zest of 1 lemon

salt

pepper

sugar

1. Thaw the peas. Heat the cream and chicken broth in a pot, add the peas to the pot and bring the mixture to a boil.

2. Cook for a few minutes on low heat. Crush the peas with a potato masher or a cutter into a mush.

3. Season with chopped oregano and lemon peel.

4. Finally, add salt, sugar and pepper to taste.

Lemon yogurt

1 l plain yogurt

1 lemon

1 clove of garlic

salt

sugar

pepper

1. Put the yogurt in a filter bag over a strainer to drain for 6 hours.

2. Mix lemon juice and zest and chopped garlic into the drained yogurt.

3. Mix the mass until smooth and season with salt, pepper and sugar. Check the taste.

Lentil salad

200 g of beluga lentils, cooked

1 broccoli

1 box of salad mix (about 200 g)

¼ dl olive oil

2 tablespoons of white vinegar

salt

sugar

pepper

1. Chop the broccoli and mix all the ingredients together.

2. Season with salt, pepper and sugar. Enjoy immediately.