As Bank Holiday Monday approaches it’s a safe bet that many of us will be hoping for sunshine so we can break out the BBQ. But why settle for cooking meat straight from the packet, how about livening it up with sauces and marinades. Today I’m going to share a gorgeous Honey & Mustard Chicken Marinade that was given to me by the good folks at Rachel’s Organics.
Large bunch of flat leaf parsley
2 garlic cloves
1tsp ground cumin
1tsp ground coriander
1 red chill, de-seeded
2 tbsp whole grain mustard
2 tbsp clear honey
4 tbsp Rachel’s Greek Style Honey Bio Live Yogurt
1 jointed chicken 1.5kg or 800g of chicken portions
To make the marinade place all the ingredients except the yogurt and oil into a food processor and blitz until smooth. With the motor still running add the yogurt and a swig of olive oil and pulse briefly.
Pour the marinade over the chicken pieces and leave to marinade for at least ½ hour or overnight in the fridge.
Pre-heat the barbeque or grill on high. Cook one side and then the other until golden. Check the chicken is cooked all the way through and then serve with lemon wedges.
Note. This recipe works very well with either Chicken Drumsticks or pieces threaded onto a kebab stick as we did here.
For more yummy recipes, make sure to visit Rachel’s Organics online.
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