Wednesday, 24 June 2009

Mustard & Marjoram Chicken BBQ

Yes, I know I am a bad person, not posting for so long. I have a pile of pictures waiting to be uploaded with a suitable amount of verbage and recipe, but it is just getting round to it that seems to be the problem, so I will start off with something nice and easy today.
Last night the garden beckoned us with it's glorious warm sunshine, the end of the working day feeling and good book and barbecue. I mooched around the fridge to see what could be thrown on and decided on two plump free range corn fed chicken breasts - perfect.

I mixed together some fresh chopped Marjoram, a crushed clove of garlic the zest of a lemon (retrospect, it should have been only half a lemon) a dollop of wholegrain Mustard around 2 heaped teaspoons and a dribble of oil to lubricate.

I eased the skin away on the breasts and pushed some of the mixture underneath, with the rest going inside the breast which I had sliced halfway through.

These were then placed skin side down on a medium BBQ for 25 mins - we have a kettle BBQ so with the lid on the chicken remains moist and tender.

Along with the chicken I made up parcels of baby courgette and baby plum tomatoes a little oil and seasoning and loosely wrapped in tin foil, these too were place on the BBQ for 20-25 mins.

The final accompaniment were some crushed new potatoes with a little butter and grated cheddar. Not bad for a summery spur of the moment dish.

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