Grilled Chicken (Marinated)

2 Apr

I love grilled chicken, it always tastes best marinaded then grilled over coals or fire but you can also cook it under a grill in a cooker or in the oven. You can use any part of the chicken; breast, legs, drum sticks, thighs or my favourite, the wings cooked until crisp. Marinades can be anything you like the taste of and here are some of our favourite combinations see also Thai Grilled Chicken Wings for some Thai style marinade recipes. Serve as a main dish with rice or salad or one or two pieces as a starter.

Prick the chicken pieces with a knife or sharp fork and lay in a dish. Pour the marinade over and rub into each piece. Leave in a cool place to marinate over night or for at least 4 hours.
Barbecu When the barbecue coals are good and hot, put the pieces over the hot coals and brush with the marinade each time they are turned until the chicken is cooked 15-25 mins depending on the size of the chicken pieces and heat of the coals.
Grilled Put the pieces on a rack over a baking tray and brush with marinade. Cook under a hot grill for 15-30mins, checking constantly and turning so as not to burn them, until the chicken is cooked through and tinged how you like it.
Oven Roast Put pieces on a rack over a baking tray and brush with marinade. Bake in a preheated oven 220c/Gas 6 for 20-30mins until the chicken is cooked through and golden brown.

These marinades are good for about 600g of chicken.

Moorish (pictured)
The marinade for these chicken legs takes its cue from the Moorish influenced cooking of southern Spain.
1 tsp coriander seed
1 tsp cumin seed
1 tsp fennel seed
1/2 tsp coarse sea salt
1 tsp sweet smoked Spanish paprika
2 fat cloves of garlic
1 tsp dried thyme or mint
1 tbsp olive oil

Rachel’s Mums Marinade
Juice of 1 big lemon or 2 small ones
5 cloves garlic, crushed
2 tbsp fresh Thyme, minced or 2 tsp dried Thyme
2 tsp Spanish Paprika
1 tsp Ground cumin
1 tsp each sea salt and cracked pepper
1/2 tsp Cayenne chilli ground or flaked

Paprika and Coriander
These simple strong flavours are great on chicken wings.
2 tsp sweet spanish paprika
1 tsp coriander
1/2 tsp sea salt
1/2 tsp black pepper corns
2 fat cloves garlic
1 tsp lemon zest
slug of olive oil

Basil Garlic and chilli
This is a marinade my sister, Jill, uses and after tasting it this became a staple in our home too. It is fantastic.
Handful fresh basil
5 cloves garlic, crushed
1 tsp chilli flakes
1 tbsp olive oil
Pinch sea salt & cracked black pepper

Lemon and Lime
Tart and salty with a little heat from the pepper.
zest of 1 lemon
zest of 1 lime
1 tsp salt
pinch cracked black pepper
Juice of 1 lemon


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