Summer sizzles
Nothing says summer quite like a barbeque: The anticipation of a meal hot off the grill, the aromas and the flavours. It is a feast for all the senses, says Chef Niemand. But you need to use the best and freshest ingredients that are available. Today Chef shares a few marinade recipes. Do not drown the meat in the marinades or make the flavours too overpowering. The purpose of a marinade is to enhance the flavour of the meat and in some cases, to tenderize it.
Peppered char-grilled chicken with lemon and rosemary
Serves 6-8
| Ingredients: | |
| 8 | chicken pieces (thigh and drum stick) |
| 4 | lemons, quartered, then cut in half |
| 125ml | olive oil |
| 80ml | fresh rosemary leaves |
| 80ml | coarsely ground black pepper |
Method:
- Place the chicken in a large bowl. Squeeze the lemon over the chicken then add the quarters to the bowl.
- Add the remaining ingredients and toss gently until evenly distributed. Cover and allow to marinate in the refrigerator for at least 2 hours.
- Grill the chickens and lemon quarters on the grill of a preheated BBQ until just cooked through, turning once while cooking. Transfer to a serving plate and serve.
Chef’s TIP
Skewer marinated de-boned chicken thighs on wooden skewers to make chicken kebabs. Soak the wooden kebab sticks in water for an hour before making the kebabs. This will prevent the wooden skewers from burning/turning black over the fire.
