It's been sunny and warm these last few days - perfect grilling weather and time to try out a new recipe, My Herby Barbecued Chicken from Hugh Fearnley-Whittingstall's book River Cottage Everyday, the book I'm cooking from this month for Cookbook Countdown.
This recipe was
all about the marinade. With a base of lemon juice, olive oil, lemon
zest, garlic and mustard, you knew to expect great flavour. Add to that
some fresh chopped herbs of your choice and it became a flavour
explosion. Parsley and dill was what I had on hand and since I was using
boneless, skinless chicken breasts I marinated them overnight to allow
the flavours to penetrate and the acid of the lemon juice to work its
The chicken was tender and juicy, had a great crust (even without the skin!) and tasted fantastic. Some steamed Chinese long beans and a make-ahead grain salad rounded out the meal.
The Tabula Kisir, a cousin of tabbouleh made with steamed bulgur, tomatoes, toasted walnuts, bell peppers, fresh herbs and a spicy dressing was so good, I could have eaten it as a meal. So that's what I did the next day with a bit of leftover chicken:
And if there's one thing I've learned from this author having cooked quite a bit from his book River Cottage Veg, it's that a quick and delicious meal or snack is to be had simply by popping a toasted slice of good bread* topped with leftovers - more of that BBQ chicken, broccoli and Gruyère - under the broiler.
My Herby BBQ Chicken & Broccoli Toastie:
* That's a slice of New Yorker Rye from one of my newest cookbooks, The Hot Bread Kitchen Cookbook - I just can't stop buying them!
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray. Do stop by to see what everyone else is cooking this month.