BBQ Chicken & Summer Stuffing

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Posted on August 13, 2012
This stuffing is summery and light - and doesn't feature a jot of bad cholesterol. The chicken is delicious with the herby marinade, which is best if you can give it a few hours on the chicken before BBQing or roasting. All round, very healthy and tasty.

Chicken Marinade

  • Rosemary
  • Thyme
  • Parsley
  • Chervil
  • Oregano
  • 5 Cloves Garlic
  • Lemon Zest
  • Olive Oil
  • Tablespoon Dijon Mustard

Stuffing

  • 3 slices stale Bread
  • 1 Leek
  • 2 Onions
  • 1 Garlic Clove
  • 1 handful Hazelnuts
  • 1/2 handful Pine Nuts
  • 10 Sage Leaves
  • Large handful Parsley
  • 1 Lemon

To marinade your chicken: Blitz all the ingredients (handful of each of the herbs, or some of them – the combination is up to you) in a food processor before smearing all over the chicken… Leave in the fridge, covered, to marinade for as long as possible – overnight would be good; an afternoon is fine!

To prepare your stuffing: Whizz up the Bread, Garlic, Lemon Zest, Sage, Parsley, Hazelnuts, Pine Nuts in a food processor… You want some slightly chunkier bits, so don’t whizz it all up too small

Finely chop and fry the Leek and Onions in a little Olive Oil until soft but not coloured.  Mix together in a large bowl with the Breadcrumb mixture

Put the Breadcrumb mixture into a baking dish and drizzle with a very little bit of Olive Oil

To cook the Chicken – take it out of the fridge an hour or so before cooking.  BBQing chicken depends on the size, but a small chicken cut into four pieces took me around 50 minutes (and 20 resting).  Oven time at 200˚c would be similar.

To bake the Stuffing – put it in the oven at 200˚c (ish) for around 15 minutes or until golden brown on top

This meal is delicious with an apple salad… Alternatively you could go all traditional ‘roast’ and do potatoes and steamed vegetables

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