Everyone loves a piece of barbecued chicken. This was has a tasty herb marinade.
Wine Suggestion: to hand a bottle of Domaine Gayda "Sphere" Chardonnay and we were pleased with the match. Southern French sunshine, organic vineyards, cooling mountains behind, limestone soils, wild ferment and aging on lees in a mix of concrete tanks and barrels.
Barbecued Chicken - serves 6
- 3-4 tbsp olive oil
- ½ tsp English mustard
- 3 tbsp of chopped herbs - we used parsley chives and tarragon (you could also use thyme)
- a little grated lemon zest
- a squeeze of lemon juice
- a small garlic clove, very finely chopped
- 1 chicken, jointed
Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of black pepper in a large bowl. Slash the chicken in a few places, then toss the pieces in the marinade and leave in the fridge for at least an hour or up to 4 hours.
Get your barbecue fired up.
Before cooking, pat away any excess oil, then seasson with salt. Grill on a moderately hot barbecue, turning often, until cooked through (best to use a meat thermometer and check for 74C). The breast pieces should take about 15 minutes on the hotter part of the barbecue and legs and wings on a cooler part for at least 25 minutes.
Transfer to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.
(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)
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