Barbecue (or pan-fried) chicken

You will need

1 sheet greaseproof paper
1 per person chicken breast
barbecue marinade mix

Method

  1. Marinade the chicken for at least an hour (or overnight) in the fridge.
  2. Cook on the BBQ until white all the way through OR put in a non-stick frying pan with some of the marinade (avoid using a pan that isn’t non-stick as the marinade sticks!).
  3. Cook until the marinade evaporates (it doesn’t smell great whilst this happens) and the chicken is white all the way through.

The flavour is much more intense with the pan method.

Good with rice or in bread roll.

Barbecue Marinade

You will Need

meat (steak, chicken, pork, etc.)
1 part olive oil
2 parts lemon juice
2 parts Soy sauce
optional
ingredients		 garlic

Method

  1. Put the marinade ingredients in a plastic bag (in the proportions 1 olive oil to 2 lemon juice to 2 soy sauce).  Include the garlic, if wanted, at this stage.  Vary the quantities (teaspoons, tablespoons, etc.) according to the amount of meat.
  2. Mix it all up well, add the meat and seal the bag securely.
  3. Put in the fridge for at least 20 mins (ideally overnight).
  4. Cook gently over the BBQ, or alternative put in a dry, non-stick frying pan and cook until cooked properly.  The flavour in a pan will be much more intense than on a BBQ.  If in a pan, cook until the liquid turns to a sticky goo.  If there is too much to evaporate, pour some off.

Coronation Chicken

A good use for left-over chicken.

Ingredients

left-over roasted chicken
3 tbsp mayonnaise
½ tsp curry powder
½ tsp cinnamon
handful sultanas
1 tbsp mango chutney
black pepper

Method

  1. Shred the chicken meat into bite sized chunks.
  2. Mix all the ingredients together.

Serve in sandwiches or on baked potatoes, etc.

Can be frozen but, if freezing, wait until thoroughly cooled and freeze in smallish portions.  Don’t keep longer than six weeks in the freezer.

Sticky Lemon Chicken

Ingredients

4 × 150g chicken breasts, with skin
1 large lemon
2 tsp fresh thyme (or a similar amount of dried)
1½ tsp clear honey

Method

  1. Preheat grill to high and lightly oil a shallow heatproof dish.
  2. Put the chicken in the dish, skin side down, and season with salt & pepper. Grill for 5 mins.
  3. While the chicken is grilling, cut 4 thin slices from the lemon.
  4. Turn the chicken fillets over and put a slice of lemon on top of each one.
  5. Sprinkle over the thyme and a little more seasoning. Drizzle the honey over the top and squeeze over the remaining lemon and spoon around 2 tbsp water.
  6. Return to the grill for 10 mins more until the chicken is golden and cooked all the way through.
Serve the chicken and the sticky juices with rice or potatoes and a green veg.

Cypriot Chicken

A very quick and simple yet tasty recipe.

Ingredients

small bunch of parsley
small bunch of basil
8 sun-dried tomatoes (from a jar)
2 or 3 garlic cloves
100 g feta cheese
zest from 1 lemon
4 chicken breasts
4 sprigs of rosemary
olive oil for cooking

Technique

Chop the herbs and sun-dried tomatoes with a little of their oil, on a board.  Add the crushed garlic, feta and lemon zest.  Mix well.

Make a pocket in each of the chicken breasts.  Stuff each pocket with a quarter of the stuffing mix.  Spear shut with the rosemary sprigs.

Heat the olive oil in a frying pan.  When hot, put in the chicken breasts.  Cover lightly with greaseproof paper lightly scrunched around.  When golden, turn and cook the other side.

Cut into slices and serve.