Barbecue days: Marjoram and Lemon Chicken

Marjoram A quick marinade to make, with herbs from the garden, while someone else is lighting the barbecue. Avoid chicken breasts – overpriced and tasteless pieces of cotton wool that they are – and grab yourself some cheap and tasty chicken thighs instead.

I normally allow two per person or one if I have a lot of other edibles on offer. Because I have a tiny barbecue, I always finish the cooking in the oven to make space for other things – and to make sure that the chicken doesn’t dry out too much.

Marjoram and Lemon Chicken
Large onion – 1, peeled and roughly chopped
Garlic – 3 plump cloves, chopped
Extra virgin olive oil – 2 tablespoons
Lemon – 1, zested and juiced
Marjoram or oregano – 1 tablespoon fresh leaves or 1 teaspoon dried
Sea salt, freshly ground black pepper
Free range chicken thighs – 900g
Lemon slices to serve

First, get someone to light your barbecue. While it is heating up mix the chopped onion, garlic, oil, lemon juice and zest and marjoram together in a large bowl. Season well. Trim excess fat off the chicken thighs and add them to the bowl. Marinade for at least five minutes or, if you’re organised, overnight in the fridge.

Preheat your oven to 190°C . When the barbecue is ready, grill the chicken for 10 minutes, until coloured on all sides. Place on a tray to finish off cooking in the oven for approximately another 15-20 minutes. Ensure that the chicken is cooked through to the bone by cutting a piece open or making sure that the juices run clear when the meat is pierced with a skewer.

Serve with lemon wedges to squeeze over before stuffing into warmed pitta or flatbreads with garlicy hummus, sliced tomatoes and a green salad.

Serves 4.

Caroline

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

You may also like...

4 Responses

  1. Kieran says:

    BBQ = happy days! Sounds a tasty recipe.

  2. triona says:

    will remember this for my new apartment and the many bbqs to come…

  3. triona says:

    any receipe up for the fab pasta you made last time i was down with ye??? mmmm

  4. Caroline says:

    Dingle is the place to be for these days, Kieran – a barbecue outside in the sunshine and some Murphy’s Ice Cream to follow!New apartment? Have you got it? Will put that Smoked Trout, Lemon and Pasta recipe online soon – just need to pick up some more trout tomorrow at the Killavullen Farmers’ Market.

Leave a Reply

Your email address will not be published. Required fields are marked *