In collaboration with
Samuel Joubert, Le Coup de Grâce

2-4 Portions
3h Brining
15 min Prepping
40 min Cooking
Recipe Easy



600 g Exceldor chicken breasts On sale
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp. (30 ml) honey
  • 1 tbsp. (15 ml) Worcestershire sauce
  • Juice and zest of 1 lemon
  • 2 large cloves garlic, minced
  • Salt and ground pepper


  • 500 g casareccia pasta
  • 325 g asparagus, trimmed and cut into 2 cm pieces
  • Olive oil
  • Juice and zest of half a lemon
  • 1/2 cup (125 ml) Parmesan
  • 1/3 cup (80 ml) fresh parsley, finely chopped
  • 6 tbsp. (90 ml) mayonnaise (or more, to taste)
  • 1/2 tsp. (3 ml) Herbes de Provence
  • Salt and ground pepper


Click the steps to erase them.

  1. Place chicken breasts in a large sealable dish. Pour marinade ingredients into a bowl and season with salt and pepper. Whisk until well combined then pour half the marinade over the chicken. Seal dish, turn to thoroughly coat chicken, and refrigerate for 6 hours, shaking from time to time. Refrigerate remaining marinade.
  2. Add pasta to a large pot of salted boiling water and cook until al dente, according to the directions on the packet. Pour into a sieve, rinse well with cold water, and drain thoroughly. Place in a large bowl and refrigerate.
  3. In pan over medium-high heat, add a drizzle of olive oil then the asparagus. Season with salt and pepper, and stir. Sauté for 3 to 4 minutes until asparagus is cooked and still slightly crisp. Add lemon juice and cook 30 seconds more. Remove from the heat, tip onto a plate, and leave to cool for 5 minutes. Add to the bowl and refrigerate.
  4. Preheat the BBQ to maximum heat, then reduce to medium when you are ready to cook. Place chicken breasts on well-oiled grill and cook for 2 minutes. Baste often with reserved marinade. Rotate chicken breasts a quarter turn and cook for another 2 minutes. Flip chicken and repeat: Cook 2 minutes, rotate a quarter turn, cook 2 minutes.
  5. Turn off the heat on one side of the BBQ and move chicken breasts to that side. Continue cooking over indirect heat for about 15 minutes or until internal temperature reaches 165°F (74°C). Remove from the heat, cut into pieces, and leave to cool for 15 minutes. Add to pasta.
  6. Add remaining ingredients, season with salt and pepper, and mix well. Taste and adjust seasoning if necessary!