Recipe for: Chicken breasts in yogurt marinade with rhubarb glaze, pearl barley and asparagus - photo 1
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Recipe for: Chicken breasts in yogurt marinade with rhubarb glaze, pearl barley and asparagus

Pikantne May Day Main Dishes 90 min Medium 8 wyświetleń ~36.78 PLN * - (0)
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Description

Delicate chicken breasts marinated in natural yogurt with the addition of horseradish and honey, briefly grilled to juiciness, served with an aromatic sweet-and-sour rhubarb glaze and pearl barley with sautéed onions and young asparagus. The dish combines Polish, seasonal ingredients in a modern interpretation: the tangy rhubarb and sorrel balance the creaminess of the yogurt, while pearl barley replaces traditional rice as a hearty and earthy side. This is a great suggestion for a May Day barbecue — the dish pairs well with light salads made from young vegetables and chilled white wine or forest fruit compote.

Ingredients Used

Ingredients (19)

Servings:
4
  • Chicken breast 600 g
  • Natural yogurt 300 g
  • Garlic 3 ząbki (~15 g)
  • Lemon juice 30 ml
  • Horseradish 20 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Barley groats 200 g
  • Butter 30 g
  • Onion 1 szt. (~150 g)
  • Asparagus 300 g
  • Rhubarb 200 g
  • Sorrel 30 g
  • Water 600 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 4 g
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~36.78 PLN (9.19 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, place natural yogurt (300 g). Peel and press the garlic (15 g) directly into the yogurt. Grate (or finely chop) fresh horseradish (20 g) and add it to the bowl. Pour in lemon juice (30 ml), add honey (30 g), rapeseed oil (30 g), sweet paprika (4 g), salt (2 g), and black pepper (1 g). Mix with a whisk or spoon until you achieve a uniform, thick consistency — the marinade should be creamy and smooth, without any lumps of yogurt. Taste and adjust with a little salt or honey if needed.

Ingredients: Natural yogurt, Garlic, horseradish, Lemon juice, Honey, Rapeseed oil, sweet paprika, Salt, Black pepper
Use a wide bowl and a whisk or spoon. For grating horseradish, a fine grater or food processor will be useful. If you are using fresh horseradish, the flavor may be spicier — start with a smaller amount and season to taste.
2

Prepare the chicken breasts: if the fillets have uneven thickness, gently pound them with a meat mallet through plastic wrap to a thickness of about 1.2–1.5 cm — even thickness ensures even frying. Pat the meat dry with a paper towel, lightly salt it (use the remaining 4 g of salt for the groats and rhubarb), and then place the breasts in a bowl with the marinade or in a sealed ziplock bag. Make sure each piece is thoroughly coated with the marinade.

Ingredients: Chicken breast, Salt, Natural yogurt
Use plastic wrap or a ziplock bag to evenly distribute the marinade. Do not use aluminum containers with acidic marinades — glass or plastic are better.
3

Marinate in the fridge for at least 60 minutes (ideally 2–4 hours, you can also leave it overnight) so that the yogurt and lemon juice gently break down the meat fibers. If you marinate for less than 2 hours, the meat will still be tender thanks to the horseradish and yogurt, but a longer time will enhance the flavor.

Ingredients: Chicken breast, Natural yogurt
When marinating for less than 1 hour, take the meat out 15 minutes before frying to let it warm to room temperature — this will help it cook more evenly. Do not leave in an acidic marinade in an open container for longer than 12 hours.

Barley groats

4

Prepare the groats: rinse the pearl barley (200 g) thoroughly under cold water in a sieve until the water runs clear. In a medium pot, heat half of the butter (15 g) over medium heat, add finely chopped half an onion (about 75 g) and sauté for 3–4 minutes until the onion becomes translucent and soft (not browned). Add the drained groats, toast for 2–3 minutes, stirring, until the grains are slightly shiny. Pour in water (600 ml), bring to a boil, reduce the heat to low, cover, and cook for 30–40 minutes until the barley is soft but firm. Check the consistency — the barley is ready when each grain is soft in the center and there are no hard cores.

Ingredients: barley groats, Butter, Onion, Water
Use a pot with a lid. After cooking, let the groats sit covered for 5 minutes, then add the remaining butter (15 g) and gently mix with a fork to separate the grains.

Rhubarb glaze

5

Prepare the rhubarb glaze: in a pan, heat the remaining butter (15 g) over medium heat. Add the finely chopped remaining half of the onion (about 75 g) and sauté for 3–4 minutes until softened. Add the chopped rhubarb (200 g) and cook for 4–6 minutes until the rhubarb starts to break down. Add honey (30 g) and a pinch of salt (1 g), reduce the heat, and cook for another 6–8 minutes until the mixture thickens and becomes glossy. Finally, add the finely chopped sorrel (30 g), mix, and remove from heat — the sorrel will add a fresh, tangy note and a pleasant green color.

Ingredients: Rhubarb, Butter, Onion, Honey, Salt, sorrel
Use a heavy-bottomed pan so the rhubarb doesn't burn. If the glaze is too sour, add a bit of honey; if it's too thin, cook longer uncovered.

Asparagus

6

Prepare the asparagus: snap off the woody ends (bend slightly — the break points will indicate the end of the woody part). If the stalks are thick, cut them diagonally in half lengthwise. Blanch the asparagus in salted boiling water for 2–3 minutes, until they are bright green and tender-crisp. Immediately transfer to a bowl of cold water or rinse under cold water to stop the cooking process. Before serving, quickly sauté in a pan with a little butter or oil for 1–2 minutes, seasoning with salt and pepper.

Ingredients: asparagus, Salt, Black pepper, Butter
Use a large pot of boiling water and a slotted spoon for quick transfer to cold water. Blanching preserves the color and texture of the asparagus.

Chicken breasts - frying/grilling

7

Preheat the grill or grill pan to medium-high heat (the surface should be hot — if you have a grill thermometer, about 200°C). Remove the breasts from the marinade, shaking off the excess (do not wipe off all the marinade). Place the breasts on the hot surface and cook for 4–6 minutes without moving them, until clear grill marks appear. Flip and cook for another 4–6 minutes. A thickness of 1.2–1.5 cm should take 4–6 minutes per side; thicker fillets require an additional 1–2 minutes. The meat is done when the juices running from the cut are clear, and the inside is white and firm (no pink center).

Ingredients: Chicken breast, Rapeseed oil
Use tongs to turn the meat. If you have a kitchen thermometer, the internal temperature of the fillet should reach 74°C. Do not pierce the meat with a fork — you will release the juices.

Assembly and serving

8

Serving: place a portion of pearl barley (about 200 g of cooked whole divided into 4) on a plate, place 3–4 stalks of blanched asparagus next to it. Cut the chicken breasts diagonally in half and arrange them on the barley. Spoon rhubarb glaze (2 tablespoons per serving) over the top of each piece. Sprinkle with finely chopped dill (optional) and serve sour cream in a small bowl on the side for those who want it.

Ingredients: barley groats, asparagus, Chicken breast, Rhubarb, Dill, sour cream
Use a sharp knife to slice the meat after resting, cut long and thin to ensure even slices. Let the meat rest for 3–5 minutes after removing it from the grill to allow the juices to stabilize.

Fun Fact

💡

Yogurt-based marinades use lactic acid, which gently tenderizes meat protein — a similar technique is used in Middle Eastern and Indian cuisines (e.g., tandoori). Rhubarb traditionally appears in spring Polish recipes, but rarely as a glaze for meat — this combination is a modern, seasonal twist.

Best for

majówka grill piknik rodzinny obiad na świeżym powietrzu

Tips

🍽️ Serving

Serve warm, with an extra portion of sour cream or yogurt to balance the acidity. A light salad of young cabbage or a mix of greens pairs well, along with chilled white wine or berry compote. If serving on the grill, arrange the asparagus and grains in heatproof dishes to warm them alongside the meat.

🥡 Storage

Store chicken, groats, and glaze separately in airtight containers in the refrigerator for up to 2 days. The yogurt marinade should not be stored with raw meat for more than 24 hours. Heat slowly in a pan with a little water or at 100°C in the oven — do not re-fry at high temperatures to avoid drying out the meat. The rhubarb glaze can be stored for up to 3 days and used as a topping for cheeses or roasted meats.

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