Recipe: Tobie Puttock’s BBQ Chicken with Marjoram, Chilli and Lemon
Serves: two people
- 1 chicken (boned) or two chicken breasts or thighs with the skin on.
- 2 small garlic cloves
- Small handful picked marjoram or oregano or rosemary
- Good pinch of salt, try and use good sea salt
- Zest of half a lemon
- Teaspoon of fennel seeds
- 1 small red chilli
- Tablespoon extra virgin olive oil
- Freshly cracked pepper
- Extra virgin olive oil for finishing
Place the half chickens or breasts or thighs on a chopping board, cover with clingfilm and gently bash with a mallet or rolling pin until it’s around 1cm in thickness.
Pop the garlic, marjoram, lemon, salt and chilli into a mortar and pestle and bash/grind to a coarse paste, loosen with the extra virgin olive. Season the mixture with freshly cracked pepper.
Use your hands to rub the marinade all over both sides of the chicken. Allow the chicken to marinate for up to 12 hours, the longer the better but if you are in a rush you can also cook it right away.
Cook the chicken for 2-3 minutes each side, while the chicken is cooking taking the zested lemon, slice it in half and place it on the grill as well.
Once the chicken is cooked serve it right away with the grilled lemon and a drizzle of extra virgin olive oil.