Two Nights, Two Ways Chicken

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Posted on May 29, 2012
Best thing about barbequing is that you can marinade stuff early so that later or the next day, you've almost forgotten you've half made supper already... brilliant. Here, we chopped up a chicken and marinated it in two different sauces - for two subsequent suppers, both of which were super quick and very cholesterol free

Way One:

  • Tomato Ketchup
  • Brown Sauce

Way Two:

  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1/2 Red Onion, chopped
  • 2 cloves Garlic
  • Large pinch Saffron
  • 3 tbsp Greek Yoghurt
  • Olive Oil

Way One – Sweet & Sticky

Marinate your chicken pieces in ketchup, brown sauce and anything else similar you have in the fridge!

Leave overnight or up to 2 days and then barbeque for around 40 minutes until cooked all the way through – don’t forget to take the chicken out of the fridge an hour or so before you barbeque

This chicken is really great with roast potatoes and a simple salad, maybe coleslaw too

Way Two – Saffron & Yoghurt (main image)

Add your saffron to two tablespoons of boiling water.  Smash up your coriander and cumin seeds in a pestle & mortar; add the garlic & red onion (chopped already) and make sure it is all squashed before adding the saffron in water, some salt & pepper, a drizzle of olive oil and a massive dollop of greek yoghurt

Smear the mixture all over your chicken and leave overnight or so to marinate before barbequing

This chicken with a pilav or some flatbread and a tomato, coriander & mint salad would be delicious

With Both Way Chickens – make sure you remove all the skin etc – only eat the lean meat if you are trying to reduce your cholesterol.

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