Breaking with the pattern of the first few months of this year, the sun is threatening to make an appearance this weekend – with temperatures soaring to about 20degrees. It’s also FA Cup Final weekend as perrenial end-of-season bottlers Arsenal take on the mighty Hull City. If that is not excuse enough to get out in the garden and dust off the barby nothing is.
Chicken on a barbecue can be tricky if you don’t check its readiness thoroughly. Some people choose to part cook in teh oven and then transfer to the grill – but you lose some of the taste this way.
To avoid an upset tum and enjoy a spiffing barbecue chicken recipe, simply stock up on the ingredients below and follow these easy to follow steps.
Ingredients
- 4 tbsp of olive oil
- 2 tbsp of lemon juice
- 1 tbsp of fresh or 2 tsp of dried thyme
- 1 tbsp of fresh or 2 tsp of dried marjoram
- 1 tbsp of fresh or 2 tsp of dried oregano
- 1 clove of garlic
- 1 tsp of black pepper corns
- 4 chicken breasts or thighs
Serves 4
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Method
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Put the garlic in a pestle and mortar with a pinch of salt. Bash until the clove starts to puree. Add the pepper corns and fresh herbs and continue to grind until the peppercorns are crushed and the herbs bruised.
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Place the olive oil and lemon juice in a large bowl and add the contents of the pestle and mortar.
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Score the chicken flesh with a sharp knife to let the herb flavours seep into the meat. Add the meat to the marinade and combine thoroughly.
- Leave for at least an hour before cooking on the barbecue. Put a sharp knife or skewer through the thickest part of the chicken to check that the juices run clear before serving.
Finally, sit back and enjoy – and let someone else do the washing up.
About the Author / Gareth Hargreaves
Gareth looks after all editorial content on 50connect. He is the Swiss Army knife of content ideas and production.
