Chicken With Garlic

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This chicken dish is as easy as marinating the pieces overnight and then cooking under a hot grill or on the barbecue. Any cuts can be used, but thighs or breasts will cook the most evenly.

Even so, I’ve used drumsticks for this recipe because they are cheap and great for the kids.

Assuming you know how much meat you want your family to eat, make a marinade using the following:

• 15ml Dijon mustard – that’s about 1tsb
• 150mls yogurt
• 150mls oil – do NOT use olive oil – it will taste bitter
• A thumb of ginger, finely sliced
• 4 crushed garlic cloves
• 1 small chili, sliced
• Juice and zest of 1 lemon

Using a blender, mix the yogurt and mustard then, with the motor running, gradually drizzle in the oil. As the mix begins to thicken you can speed up adding the oil, but take it steadily. You are making a kind of mayonnaise, and that takes a little patience, even in a blender.

Once you have a nice mix, blend in the rest of the ingredients and put the marinade into a food-safe plastic bag.

Skin the chicken pieces, score them with a sharp knife and add them to the bag. Get them nicely coated and then put the whole shebang on a dish and into the fridge. Keeping the chook in a bag will help you turn it from time to time to ensure even coating.

The next day, get your grill or barbecue really hot and cook the pieces for about 10 minutes on each side or until cooked through. Serve as you wish and with anything you would like.

Don’t use the marinade as a baste or as an accompanying sauce. Discard it completely once you have taken the chicken out of it.

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