Hugh's herby barbecued chicken
Hugh created a scrumptious marinade for this barbecued chicken recipe.
Prep 4hrs Servs 6
Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of pepper (but no salt) in a large bowl. Slash the chicken in a few places so the flavours can penetrate, then toss the pieces in the marinade; they should be coated, but not swimming in oil. Leave in the fridge to marinate for at least an hour and up to 4 hours.
Before cooking, pat off excess oil, then season the chicken with a little salt. You can either roast it in an oven preheated to 190°C/Gas Mark 5 for 40-45 minutes, turning once, or grill on a moderately hot barbecue or a cast-iron griddle pan, turning regularly until the skin is golden brown, and a little charred in places.
Check that the juices run clear when the thickest part of the meat is pierced with a knife or skewer. If you are barbecuing, give the breast pieces about 15 minutes on the hotter part; cook the more muscular legs and wings on a cooler part for at least 25 minutes.
Transfer the chicken to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.
Spicy yoghurt marinade for chicken
Mix together 4 tbsp plain yoghurt, 1 crushed garlic clove, 1 tsp lemon juice, 2 rounded tsp medium-hot curry powder and 1 rounded teaspoon garam masala. Coat on-the-bone chicken portions in the marinade and leave to marinate in the fridge for at least 3 hours. Season with a little salt before cooking.
- 3-4 tbsp rapeseed or olive oil
- ½ tsp English mustard
- 3 tbsp chopped mixed herbs, such as parsley and chives, plus a little tarragon or thyme
- A little grated lemon zest
- A squeeze of lemon juice
- 1 small garlic clove, very finely chopped
- 1 chicken, jointed, or about 1.5kg chicken pieces on the bone
- Sea salt and freshly ground black pepper
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