Spicy marinated BBQ Chicken


Spicy marinated BBQ Chicken

Its official, the sun is out and time to take that BBQ out for a test drive! This marinade is so special because you made it with love yourself. It is so easy to make, the chicken is so full of flavour, crispy on the outside and delicious and succulent on the inside that you will be converted for life!

For the Marinade:
Half a lemon squeezed
1 teaspoon of rapeseed oil
2 garlic cloves crushed
1 red chilli finely chopped
1 teaspoon of paprika
1/2 teaspoon of turmeric
2 Tablespoons of gluten-free organic Greek yoghurt or natural yoghurt
A handful of fresh thyme

marinade -for-bbq-chicken

Marinade for BBQ Chicken

To prepare:
Put your chicken pieces, (skin and bone left on) into a large container and put all the ingredients on top and with clean hands rub the mixture into the chicken pieces. I have used a whole chicken which I cut into parts, 2 breasts, two legs. Leave in the fridge for at least 20 minutes but it is also ideal for leaving overnight in the fridge, in fact the flavours will be more intense.

To Cook:
Prepare your BBQ by putting the grill up to a high heat and coating with either vegetable or rapeseed oil. Then reduce the head to a low to medium heat and place the chicken on the grill. Cook on one side until golden and then turn over to cook the other side. Baste with the remaining marinade during cooking to keep moist. Repeat the procedure until the chicken is cooked through and has a charred appearance. The slower you cook the chicken the better as it will prevent the outside from burning.

To Serve:
I have served this with a large side salad consisting of sweet red peppers, cherry tomatoes, cucumber, red onion and some of the lovely Cooleeney Handmade Irish Cheese my friend brought me back from cork, drizzled with a balsamic dressing. For more information on Irish Cheese producers please see: Irish Farmhouse Cheese Association


Cooleeney Handmade Soft Irish Cheese

I made some of my Potato Salad to accompany it and large mushroom which I coated in rapeseed oil and placed on the BBQ grill during the last 10 minutes of cooking but a baked potato would be ideal also.


BBQ Steak with Mushroom & Potato Salad


BBQ Steak with Blackened Sweet Potato, Carrot & Cauliflower

Summer time is nearly here, the sun is shining in Ireland and all the white legs are out! What better way to enjoy a steak in the evening or at the weekends than to cook it on the BBQ. I always enjoy the smell of a BBQ wafting through the air with the smell of freshly cut grass and sea air while lazing in the garden after a long walk on the beach.

for the steak:
4 Sirloin steaks
Bunch fresh thyme
Pinch Salt & black pepper
2 Tablespoons of olive or rapeseed oil
4 Large Flat cap mushrooms

for potato salad:
4 New Potatoes
Pinch of salt & black pepper
2 Tablespoons of light mayonnaise
3 scallions sliced
Finely chopped fresh parsley

for the coleslaw:
1/4 Coleslaw cabbage sliced thin and fine
2 Carrots grated
1 small white onion finely chopped
2 Tablespoons of light mayonnaise
1 squeeze of lemon
Finely chopped fresh parsley


Preparation of Steak

To Cook:
Marinade the steak for a few hours in all the ingredients. Coat the Mushrooms with a little rapeseed oil, salt and pepper. Prepare your potato salad by boiling the potatoes until just cooked, wait for them to cool, chop into quarters, or if the potatoes are large into bitesize pieces. Mix the scallions and mayo through and sprinkle with fresh parsley. To make your coleslaw, slice the coleslaw cabbage finely and add the grated carrots (Press down with some kitchen paper to take out the moisture). Add the finely chopped onion and a little fresh parsley and mix through the mayo and a squeeze of lemon. Prepare your salad, I used baby gem lettuce and cherry tomatoes cut in half and dressed it with a drizzle of balsamic glaze and grated parmesan. Then you are ready to cook your steak and mushrooms.

For the steak and mushrooms you can either use a hot BBQ or griddle pan (insure you coat the griddle with oil to stop the food sticking). Cook the steak for a couple of minutes on each side until the fat has rendered out and they are nice and charred on the outside, and slightly pink in the middle (medium rare). If you like it (well done) just cook for a couple of minutes longer. Put the mushrooms on the grill at the same time and turn once. As soon as the mushrooms are golden and cooked through they are ready, this should only take about 4 minutes.

Serve with a wedge of lemon.