Typically, our British summer has been wet, windy and colder than expected which has meant that I’ve only fired up the barbecue on a hand full of occasions.
I got soaked whilst out on a bike ride on the South Downs recently.
On warmer days I like to invite friends over and have a relaxed al fresco meal in the courtyard with some simple salads and some food charred on the coals.
I especially like a whole joint of lamb stuffed with garlic and rosemary which slowly roasts on the barbecue, served with yoghurt that has been spiked with cumin.
A bowl of strawberries to follow and a couple of glasses of wine make a perfect summer evening.
Most people like a barbecue to have a few different kinds of meat and would expect a fat sausage or two along with chicken and burgers so I thought you could spice up your chicken with this great marinade.
If you like your food hot you can add a dried birds eye chilli or cayenne pepper. I sometimes add fresh rosemary and sage or even orange peel depending on how I feel and who’s eating the chicken.
Ingredients (for four people)
4 chicken breasts, skin on
3 cloves garlic
Dessert spoon tomato paste
2 dessert spoons dark soy sauce
1 dessert spoon strawberry jam
1 dessert spoon balsamic vinegar
3 dessert spoons olive oil
Teaspoon sea salt and pepper
Teaspoon cumin seed
Teaspoon sweet paprika
1. Finely chop the onion and garlic and put into a stainless steel bowl.
2. Add all the ingredients and stir together.
3. Score each chicken breast through the skin.
4. Add the chicken to the marinade making sure it penetrates the scored area.
5. Leave in the fridge for at least three hours
6. Grill on the barbecue for about eight minutes each side until cooked.