A flavoursome tomato-based marinade, perfect for BBQ chicken.
To celebrate the glorious weather and moving into the our new-old house, we celebrated with a BBQ using one of my mum’s favourite recipes. She came up with this as a way of infusing chicken with a wonderful tomato and herb based flavour whilst maintaining a moist texture when grilled on the BBQ.
Ingredients – Marinade
4 x Garlic
1 x Medium Sized Onion
6 x Tomatoes
5 x Stigs of Thyme
A Bunch of Coriander
Ingredients – Chicken
1kg of Chicken Legs & Thighs
Salt
Pepper
Soy Sauce
Oil
Corn Flour
Ingredients – For the BBQ
Honey
Step 1 – Preparing the Chicken
Firstly, prepare the chiken by separating the legs from the thighs, removing the skin and scoring the meat 3 or 4 times on each peace of meat. Season with the salt and pepper, coat in olive oil, add 3 or 4 tablespoons of light soy sauce, and add 2 heaped teaspoons of corn flour. Mix together and set aside in a large bowl whilst preparing the marinade.
Step 2 – The Marinade
For the marinade, the quickest way to prepare this is to blend all the ingredients in a food processor. So peel your cloves of garlic and onions. If you have a small hand blender like ours, you can quarter the onions into more manageable chunks. Likewise, quarter your tomatoes, strip your stigs of thyme and ready your coriander.
First up, blend the onions and garlic with a bit of the coriander. If you have a large foor processor, you can probably do all of this in one go, otherwise do it bit by bit. Slowly add your tomatoes and thyme and keep going until you’ve blended it all together.
Once done, add the mixture to your chicken and mix thouroughly until all the meat is evenly coated. Cover and leave aside for a minimum of 2 hours, but preferably overnight.
Step 3 – BBQ!
After that, you’re set! Just fire up the BBQ and grill as you normally would. Everytime you turn the chicken over, coat in a layer of honey.
With the marinade, whatever is left can be stuck in a pan and brought to the boil. Add a dash of water every now and to stop it from drying out. This makes an excellent sauce. Et voila!
Tomato & Herb BBQ Marinade for Chicken
A flavoursome tomato-based marinade, perfect for BBQ chicken.
To celebrate the glorious weather and moving into the our new-old house, we celebrated with a BBQ using one of my mum’s favourite recipes. She came up with this as a way of infusing chicken with a wonderful tomato and herb based flavour whilst maintaining a moist texture when grilled on the BBQ.
Ingredients – Marinade
4 x Garlic
1 x Medium Sized Onion
6 x Tomatoes
5 x Stigs of Thyme
A Bunch of Coriander
Ingredients – Chicken
1kg of Chicken Legs & Thighs
Salt
Pepper
Soy Sauce
Oil
Corn Flour
Ingredients – For the BBQ
Honey
Step 1 – Preparing the Chicken
Firstly, prepare the chiken by separating the legs from the thighs, removing the skin and scoring the meat 3 or 4 times on each peace of meat. Season with the salt and pepper, coat in olive oil, add 3 or 4 tablespoons of light soy sauce, and add 2 heaped teaspoons of corn flour. Mix together and set aside in a large bowl whilst preparing the marinade.
Step 2 – The Marinade
For the marinade, the quickest way to prepare this is to blend all the ingredients in a food processor. So peel your cloves of garlic and onions. If you have a small hand blender like ours, you can quarter the onions into more manageable chunks. Likewise, quarter your tomatoes, strip your stigs of thyme and ready your coriander.
First up, blend the onions and garlic with a bit of the coriander. If you have a large foor processor, you can probably do all of this in one go, otherwise do it bit by bit. Slowly add your tomatoes and thyme and keep going until you’ve blended it all together.
Once done, add the mixture to your chicken and mix thouroughly until all the meat is evenly coated. Cover and leave aside for a minimum of 2 hours, but preferably overnight.
Step 3 – BBQ!
After that, you’re set! Just fire up the BBQ and grill as you normally would. Everytime you turn the chicken over, coat in a layer of honey.
With the marinade, whatever is left can be stuck in a pan and brought to the boil. Add a dash of water every now and to stop it from drying out. This makes an excellent sauce. Et voila!