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.