BBQ Chicken With Marjoram, Chilli & Lemon
Recipe: #23019
March 02, 2016
Categories: Chicken, Australian, Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, more
"This is a Tobie Puttock recipe which Toby posted on 3aw and have since made. Tobie is a is an Australian celebrity chef, and as usual with Tobie's recipes, my DH and myself enjoyed this recipe immensely."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (124.1 g)
- Calories 254.7
- Total Fat - 11 g
- Saturated Fat - 2.1 g
- Cholesterol - 96.4 mg
- Sodium - 85.4 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.5 g
- Sugars - 0 g
- Protein - 35.5 g
- Calcium - 34.5 mg
- Iron - 1.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the chicken breasts on a chopping board, cover with cling film and gently bash with a mallet or rolling pin until it's around 1cm in thickness.
Step 2
Pop the garlic, marjoram (or optional herb), lemon, salt and chilli into a mortar and pestle and bash/grind to a coarse paste, loosen with the extra virgin olive and season the mixture with freshly cracked pepper.
Step 3
Use your hands to rub the marinade all over both sides of the chicken. Allow the chicken to marinate for up to 12 hours, the longer the better but if you are in a rush you can also cook it right away.
Step 4
Cook the chicken for 2-3 minutes each side, while the chicken is cooking taking the zested lemon, slice it in half and place it on the grill as well.
Step 5
Once the chicken is cooked serve it right away with the grilled lemon and a drizzle of extra virgin olive oil.
Tips
No special items needed.
0 Reviews
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