My husband prefers having grilled chicken and salad for lunch, almost every day! And its a big task to keep being innovating and creative with his lunch all the time.
But to think of it, when it comes to grilled chicken, any and every combination tastes great, and you really can't go wrong with mix-matching ingredients.
That's how I figured out this recipe.
It is a must try. Love the blend of all flavours.
Bon Appétit
But to think of it, when it comes to grilled chicken, any and every combination tastes great, and you really can't go wrong with mix-matching ingredients.
That's how I figured out this recipe.
It is a must try. Love the blend of all flavours.
Bon Appétit
PREP TIME TOTAL TIME SERVES | 5 - 10 Minutes 1 Hour approximately 2 Portions (for chicken lovers) |
INGREDIENTS 1 whole Chicken 100 gms Yogurt 1 tbsp Honey 1.5 tsp Dijon Mustard 1 tsp Oregano 1 tsp Thyme Salt | QUANTITY 1 whole, approximately 1 kg (tastes better when it is on the bone than boneless) 100 gms 1 tbsp 1.5 tsp 1 tsp 1 tsp to taste |
RECIPE
Joint, de-skin and wash the chicken. Make a few slits on each piece.
Whisk all the other ingredients together, pour the marinade over the chicken and toss to coat all the pieces.
Allow to marinate over-night (if possible) or for 6 - 8 hours atleast.
Pre - heat the oven to 180 deg C.
Place the chicken in an oven dish and grill for atleast 45 minutes - 1 hour.
P.S. Tastes best with Mashed Potatoes, Tossed Salad and Gravy.
MY NOTES
To allow the chicken to get a good colour on both sides, after it has baked for half the time, flip it over, so the other side can get some colour too.
You can also try baking the chicken covered with an aluminium foil for 3/4th of the time, and then remove the foil and flip the sides to allow even colouring.
You can also leave the skin on, on the chicken, it will give it a nice crisp taste.
For the mashed potatoes, if you want to add garlic, in a shallow frypan, heat the olive oil and fry the garlic until well cooked or just browned (not too much as they turn bitter). Add this to the potatoes while mashing them.
You can also try baking the chicken covered with an aluminium foil for 3/4th of the time, and then remove the foil and flip the sides to allow even colouring.
You can also leave the skin on, on the chicken, it will give it a nice crisp taste.
For the mashed potatoes, if you want to add garlic, in a shallow frypan, heat the olive oil and fry the garlic until well cooked or just browned (not too much as they turn bitter). Add this to the potatoes while mashing them.