Sunday, 24 October 2010

Barbecued Chicken with Lemon and Garlic

I have had a really good day so far, apart from burning two finger on the grill this morning! I have done some gardening and picked lots of carrots and courgettes, I have spoken to my sister whose currently in Australia. It was lovely to speak to her and she may, if she gets totally bored, do some updates here, as she is probably eating much more interesting food than I am!

Having said that I have been doing a bit of inventive cookery recently rather than my staples. One of these was Barbecued Chicken with Lemon and Garlic, although its too cold for barbecue here so I grilled it instead! It was delicious, really tender and juicy with a lovely flavour. I served it with a tomato, onion and rocket salad, rice-a-roni pilau mix and tzatziki.

Barbecued Chicken with Lemon and Garlic (from Australian Women's Weekly Lebanese)
(Serves 4)

1.5kg chicken pieces on the bone
2 tsp ground allspice
1 tsp salt
2 tsp cracked black pepper
6 cloves garlic, crushed
1 tsp finely grated lemon rind
1 tbsp mint, finely chopped
125 ml olive oil
125 ml lemon juice

Make two deep cuts in the thickest part of each chicken piece.

Combine the remaining ingredients in a large shallow dish, add the chicken, mix well. Cover, refrigerate for 3 hours or overnight.

Drain the chicken over a medium bowl and keep the marinade. Barbecue (or grill) chicken until it is browned all over and cooked through, brushing with the reserved marinade occasionally during cooking.

1 comment:

  1. Australian BBQ Sauce uses all natural ingredients -- sun ripened fruits, pure Tasmanian honey and a special blend of spices. Ideal for steaks, ribs, and burgers all year round.