Tag: barbecue
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Lemon Pepper And Thyme BBQ Chicken Breast
This Mediterranean styled barbecued chicken recipe is guaranteed to wow your guests.
Slices of lemon (bruised to release their juice), olive oil, thyme and black pepper provide the epic flavours. To seal the deal the lemon slices are placed on the meat as it cooks, keeping it moist.
Want more flavour? Throw in some oregano and rosemary.
You could mix all the ingredients (plus salt and pepper to taste) in a zip lock bag, leaving it to marinade over night.
Here though I have layered the ingredients in a container and then drizzled the resulting stack with lemon juice and a bit of olive oil.
On medium heat, barbecue the breast meat, keeping as much of the other ingredients on the chicken as possible. When you have turned the meat, put the lemon slices back on top so the juices continue to add flavour.
Serving suggestion: Along with chips and a garden salad.
Enjoy,
PK
Here are more chicken dishes and Mediterranean cuisine:
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Craigo’s Easy BBQ Prawn Skewers
Throw another Aussie favourite on the barbie. 🙂
Simply skewer a few Tiger Prawns or the like and drizzle with butter and minced garlic. Chuck them into the fridge for a few hours.
Then throw them on the barbecue for a few minutes each side.
Then drown them in Thousand Island Dressing. 🙂
Fish on,
Craigo
Here are more posts by Craigo and more seafood ideas:
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PK’s NoRecipe Yoghurt Marinaded Butterflied Chicken
It is really easy to dry a chicken out when cooking on the barbecue. This yoghurt and herb marinaded butterflied chicken won’t let that happen though 🙂
You can of course use chicken pieces for the same great result and if you don’t have any yoghurt handy you can use this recipe instead – PK’s NoRecipe Greek Butterflied Chicken Roast.
Simply take a cup of plain Greek yoghurt and add to a mixing bowl along with:
- minced garlic to taste
- freshly cracked black peppercorns to taste
- a slug of olive oil
- a splash or more of lemon juice
- a sprinkle of Italian herbs (I used a Masterfoods blend)
- a good handful of chopped parsley or celery leaves
Cover the chicken in the yoghurt marinade, getting into all the nooks and crannies. Let it sit in the fridge for half a day or so.
Tip – I take the bird out of the fridge for 10 minutes prior to barbecuing to take the chill off. You have to be careful with chicken but I also don’t want to be putting a very cold piece of meat on a hot barbecue.
Serving
I just whipped up a green salad and let everyone take what they wanted 🙂
Enjoy,
PK
Related Links:
- see all recipes using chicken here
- see more butterflied chicken posts here
- see see more NoRecipe goodness here
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Ben’s Magic Butterflied BBQ Chicken
A BBQ purist will argue that the term “barbeque” refers to the low and slow style of southern American cooking, which turns even the cheapest cuts of meat into delicious, tender joy.
The Aussie BBQ should really be the Aussie grill, as it is the grill on which the shrimp is thrown. Personally, I could care less, however more and more I am enjoying getting into the low and slow style of cooking. Perhaps one day I’ll do a 18 hour pulled pork like Growchow (see Grochow’s BBQ Pulled Pork). One day!
In the meantime there is the BBQ chicken. This recipe combines a bit of both – low and slow(ish) with a quick grill at the end. It also uses splayed chicken, which is probably my favourite way of cooking chicken.
Steps:
- Buy a whole chook, brine overnight in a not quite so salty brine (see Ben’s Brining Tips)
- In the morning, splay the chook by cutting out its backbone (save this to fry up for chicken gravy/sauce at a later date)
- Put together some of DryStuff: Ben’s Magic Chicken Dry Rub
- Rub 2/3 of the rub all over the chook, both sides, and put it in the fridge until later
- Make up the Ben’s Magic BBQ Sauce
- Ok, so now it’s time for the low and slow part. Get the chook out, drain the juice off of it and re-apply the magic rub
- If you are using a gas cooker, turn one on high and get the BBQ up to about 130-140c. then place the chook on the opposite side, and turn the gas down low. You want it to cook on a grill on indirect heat. My gas BBQ only has one control, so I use a hotplate on one side to try and get some indirect heat happening.
- If you are using charcoal, do the same as the above, but place the charcoal all off to one side.
- Place the chook on the grill skin side up for about 20 minutes, then flip for about 10. Be careful to rotate so you don’t overcook one side of the chook. Once it’s skin side up again, give it a quick baste with the BBQ sauce, and leave it
- Now for the hot and fast part. When the internal temp of the chook is about 65-72c (~1 hour ish), give the skin one more baste and put it on the hot grill skin side down. Keep basting and turning and basting and turning basting and turning until the internal temp is 82c. it is very important not to abandon the chook at this stage – the skin will burn at the drop of a hat, and the sugar in the sauce may catch fire (don’t worry, it looks good but won’t do any damage)
- Once cooked, set aside for 5 minutes, carve up and serve! Keep some of the BBQ sauce spare to drizzle over the final product
Low and slow:
So good:
Cheers,
Ben
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A Simple Greek Chicken Roast
This is a simple chicken roast, marinated in mix of thyme, oregano, garlic, salt, pepper, lemon juice and olive oil. It looks and smells amazing!
Here I have halved a whole chicken by cutting right down the middle. You could also butterfly it using this method.
If you have at least a 4.5 hours in advance:
- chuck several good slugs of olive oil and lemon juice into a snap lock bag.
- add into the bag a handful of chopped thyme and oregano and 1 -2 diced garlic cloves.
- also add some salt and pepper.
- close the bag and mix everything around.
- add the chicken halves, close the bag again and massage it for a bit, getting the marinade into every nook and cranny.
- leave it in the fridge for at least 2 hours (over night is better).
- preheat your oven to 160C and get the chicken out of the fridge.
- cook the chicken in an non-stick oven tray for about 2 hours.
If you don’t have time, follow this shortcut:
- chuck several good slugs of garlic infused olive oil and lemon juice into a bowl.
- add the other ingredients as above and mix with a fork.
- preheat your oven to 160C.
- massage some of the marinade into the chicken.
- cook the chicken in an oven tray for about 2 hours, turning and basting with the marinade every 30 minutes or so.
Marinated and already looking good:
Two hours at 160C:
A perfect summer’s day meal, just add salad and friends:
Enjoy,
PK
Here are some more chicken recipes and roasting posts:
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FoodHacks: Quick Pulled Chicken Breast
Need shredded chicken in a hurry as a filling or topping for chicken parcels, tacos, salads, sandwiches and the like? This method is super quick and allows you to make small batches ahead of time.
Take a chicken breast and flatten it out using the palm of your hands. Season it as you like and chuck it on the BBQ grate until cooked through. This is going to give it a flavour boost that cooking inside won’t.
Take two forks and use them to pull the chicken apart.
Use it now or chuck it into the fridge if you have other things to make :).
Enjoy,
PK
Related Links:
- See more FoodHacks here
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PK’s NoRecipe Sesame and Cumin Lamb Chops
I was amazed at how well the sesame seeds and cumin seeds paired with the lamb. So easy to prepare ahead of time and then cook them on the barbecue :).
Take your lamb chops, I used forequarter chops, and rub or spray them with some olive oil. I bet peanut oil would work a treat too.
Grind over them some pepper and salt to taste and then sprinkle equal amounts of sesame seeds and cumin seeds.
I left them in the fridge while I went to my day job :).
I got home and while they were grilling on the barbecue I made a quick salad.
Enjoy,
PK
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Easy Sesame and Cumin Lamb Chops
This lamb chop recipe is so easy to prepare. All you need are sesame and cumin seeds, a splash of oil and your choice of lamb cut.
Simply take your lamb chops (I like to use forequarter chops) and rub with olive oil. Peanut oil works a treat too.
Then on each side, coat in ground pepper, salt and an equal ratio of sesame seeds and cumin seeds.
Pop them in the fridge the day before if you can.
Then bake, grill or barbeque them.
Enjoy,
PK
Here are some more lamb posts and other simple to prepare meals:
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