Make it your own
Make it your own
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For a herby chicken marinade, peel 3 cloves of garlic, trim 6 spring onions, then roughly chop everything and bash into a rough paste in a pestle and mortar with 1 tablespoon of olive oil (or you can pulse in a food processor). Pick in the leaves from 1 bunch of soft herbs (30g), such as coriander, mint basil, parsley or chives, reserving a few for garnish. Finely grate in the zest of 1 lemon, then bash or pulse again. Squeeze in the lemon juice, then tip into a large bowl and leave to marinate. Continue with the recipe from Steps 4 to 6, scattering over the reserved herbs, to finish.
For a chilli chicken marinade, peel 6 cloves of garlic and trim, deseed and roughly chop 6 fresh mixed-colour chillies. Bash a pestle and mortar into a paste. Muddle in 2 tablespoons of white wine vinegar with 2 tablespoons of olive oil, then tip into a large bowl and leave to marinate. Continue with the recipe from Steps 4 to 6, but when there’s 2 minutes to go on the cooking time, carefully drizzle over 2 tablespoons of runny honey.
HOW TO PREHEAT A BARBECUE
Remove the cooking grill and carefully tip in hot coals on either side of the barbecue to create two heat walls – this will give you a hot direct heat on the sides and a cooler indirect heat in the middle. This ensures your meat will get consistent heat throughout and you will be able to control the temperature and cooking more easily. You can also place a tray on the indirect side to catch any drips and fat.
Get yourself a chimney barbecue starter or barbecue flume to prelight your coals, it's a much quicker and efficient way to get (and keep) your coals hot.
HOW TO COOK IN THE OVEN
Preheat the oven to 200°C/400°F/gas 6. Once you’re ready to cook, place the chicken pieces in a large non-stick frying pan on a high heat. Brown for 5 minutes, turning halfway through, then transfer to a roasting tray. Cover with tin foil and roast in the oven for 40 minutes, or until the chicken pulls away easily from the bone. If you’re making the BBQ chicken, baste the chicken in the sauce when there’s 10 minutes to go. If you’re making the Chilli chicken, drizzle over 2 tablespoons of runny honey when there’s 2 minutes to go.