BBQ Garlic Chicken with Coriander

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BBQ Garlic Chicken with Coriander

BBQ Garlic Chicken with Coriander

This BBQ Garlic Chicken with Coriander recipe is ideal when you want something quick. Lovely and moist, and I cooked this using a lovely new charcoal BBQ grill that I recently bought. This dish always tastes best when it’s made using a charcoal barbecue, it makes a big difference to the overall flavour, and my new one is nice and compact – ideal for picnics and camping, or just at home in the garden.  It’s quick and easy to use and something else I like about it is that the handles on the grill don’t seem to get hot, neither does the base – I was amazed at that. Also, being stainless steel, it won’t rust – a real bonus! In case you’d like to know, it is a THÜROS, available in Lakeland and other outlets in the UK.

It’s usually me who does the BBQ cooking in my house (or should I say my garden!) and I realise that some of you may think that the BBQ is a ‘man thing’ but this THÜROS BBQ is so light end easy to use that anyone can whip it out and start using it when the mood grabs you (or the sun comes out!) and you can even put it in the dishwasher when you’ve finished.

BBQ cooking should be fun and relaxing with your friends in the garden, catching up with the day-to-day chat, who did what (or who did not!) enjoying the sun with a glass of beer in your hand – or for me, a lovely glass of chilled wine. I did all this cooking with my friends whilst camping – we were in a tent and they had a caravan –  personally, I prefer a tent, I think it’s more fun.

With this chicken, I have also done some squashed potatoes and roasted peppers – these all go really well together.

Let’s get cooking:

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BBQ Garlic Chicken with Coriander
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the chicken marinade:
For the squashed potatoes and peppers:
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the chicken marinade:
For the squashed potatoes and peppers:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the marinade:
  1. Mix all the ingredients in a large bowl then add the chicken to it and mix well. Cover and leave in the fridge to chill for a couple of hours.
To BBQ the chicken:
  1. Have your BBQ ready, and make sure all the coal is white - this means your are ready to cook and your chicken will cook nice and slowly.
  2. Turn them over every 2 mins so they don't burn. Take them off the BBQ straight away, and cover them with tin foil until you have cooked the squashed potatoes.
For the potatoes:
  1. Whilst the boiled potatoes are still warm, prepare a baking tray with 2 sheets of tin foil.
  2. Drizzle olive oil onto the foil, and place the potatoes on. Press down on each potato with a potato masher to 'half squash' them.
  3. Add the cheese and sprinkle the cumin seeds and drizzle with a little more oil. Lift off the foil with the potatoes and place on the barbecue grill. Slightly cover with the sides of the foil if you'd like to melt the cheese. Cook for around 5 mins. (check them now and then)
For the roasted peppers:
  1. In meantime, roast the peppers on the BBQ - keep turning until the skin has become black, then remove. Put the peppers in a plastic bag and leave a while to sweat, this will make the skin easy to remove.
  2. Peel off the skin, then plate up your dish and decorate as you wish ( I added small green chilli as I love hot food!) Serve nice and hot, enjoy. If you want the best BBQ flavour, take the rack off and the roast your pepper directly on the coal - amazing.
Recipe Notes

You can do all this in your own kitchen if you don't have a BBQ. To roast the pepper put them on a wire rack on gas flame.

 

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2 Comments

  1. Azlin Bloor says:

    I love everything about this recipe, Sally, from the flavours to the presentation!

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