BBQ lime chicken with tomato, cucumber and red onion salad, and sweet potato parcels

26 Jul

It’s BBQ weather, and I love it. I’ve been sat outside trying to make progress with a medical essay but since starting this blog all I can think about is what to make for dinner! So seeing as the weather is so lovely we’re having a BBQ. We generally try to eat seasonally as it means that fruits and vegetables are fuller in flavour, and also tend to be cheaper, so courgettes are making an appearance.

This is a recipe which I found in a magazine but which I have adapted, so hopefully it turns out well. I used chicken drumsticks as they are one of the cheapest options available at the supermarket, and substituted the watercress for Romaine lettuce, as again – it was the cheapest. I also omitted the coriander as I’m not the greatest fan of it uncooked, and did more veggies (courgettes and peppers!) because I’m a rather fervent advocate of the 5-a-day rule.

Serves 2 (with left overs for lunch tomorrow)

Lime Chicken

  • ~7-8 chicken drumsticks or thighs
  • Juice and zest of two limes
  • 80ml oil*
  • 2 cloves garlic (crushed)
  • Salt and pepper to taste

Salad 1

  • 2 tomatoes
  • 1/4 red onion
  • 1 cucumber
  • Drizzle olive oil
  • Coriander (optional)

Salad 2

  • 1 courgette (or however many you fancy)
  • 1 or 2 peppers
  • Watercress or salad to serve

Sweet potato

  • 2 small-medium sized sweet potatoes
  • 2 tbsp fresh thyme

*A quick note on oil. Although olive oil is great for dressing salads and lower temperature cooking, whenever frying, grilling or BBQing I use rapeseed oil. Rapeseed oil is relatively healthy with a lower saturated fat content than other oils, and is high in omega fatty acids. It’s plus point for BBQ and high temperature cooking is that it has a high smoke point. When oils reach a certain temperature (‘smoke point’) they begin to break down and produce somewhat toxic products, so rapeseed oil is better for high temperature cooking.

  • Mix oil, crushed garlic and the juice of one lime in a bowl and add the chicken. Coat thoroughly and leave to marinate for an hour or so.
  • Peel the sweet potatoes and slice them thickly. Brush with oil and sprinkle with the fresh thyme and salt/pepper to taste (I added a few chilli flakes too!). Keeping the pieces together, reassemble the potato and wrap tightly in silver foil. Cook on the BBQ for around 45 minutes, turning occasionally (NB I cooked mine at 180C in the oven for about 40 mins and then finished off on the BBQ for the length of time it took to cook the chicken).
  • While the potato is cooking, make the salad. Slice the red onion thinly, slice the tomatoes and halve the cucumber lengthways and slice. Drizzle with a little olive oil and one tablespoon of lime juice, and mix, adding coriander if using.
  • With BBQ on medium heat, cook the chicken for 5-6 minutes on each side until brown and cooked through. Use a spoon to baste the chicken with the left over oil mixture while cooking.
  • Meanwhile, slice the courgettes and peppers and griddle on the BBQ with a little oil, until cooked through.
  • Sprinkle chicken with a little lime zest and serve with the sweet potato, cucumber, tomato and red onion salad, and mixed leaves for a healthy, no fuss summer dinner.

Note for next time: Slice the courgettes lengthways as some of them slipped down into the BBQ! Also, I found that the sweet potato wasn’t as crisp as it may have turned out if done on the BBQ for the full 45 minutes. 

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