Lemon, garlic and herb chicken marinade
A fresh marinade of lemon, garlic, olive oil and chopped herbs for chicken pieces or a flattie, ready in 10 minutes.
- CoalsGas
- No fire needed
- Prep
- 10 min
- On the fire
- 0 min
- Plan ahead
- 2 to 8 hours marinating
- Serves
- makes about 250 ml (1 cup), enough for 1.5 kg (3.3 lb) chicken
- Done at
- 165°F (74°C)
Ingredients
Method
- Whisk the oil, lemon zest and juice, garlic, herbs, honey, salt, pepper and chilli flakes in a bowl until the honey dissolves.
- Pour a quarter of the marinade into a clean jar and keep it in the fridge. This is for basting.
- Put the chicken in a glass dish or zip-seal bag. Pour over the rest of the marinade and work it under the skin where you can.
- Cover and refrigerate. Give drumsticks, thighs and a flattie 4 to 8 hours and boneless breasts 2 hours, turning the meat once. Lemon juice softens the surface if it sits longer than 12 hours.
- Take the chicken out 30 minutes before it goes on. Wipe off the loose herbs and garlic so they do not scorch.
- Cook over medium coals. Boneless breasts take 12 to 15 minutes, bone-in pieces 30 to 40 minutes and a flattie 50 to 60 minutes, bone side down for most of it. Move pieces to the cooler side if the skin darkens too fast.
- Baste with the clean marinade from the jar in the last 10 minutes. If you want to use the marinade the raw chicken sat in, boil it for 2 to 3 minutes first.
Done when: the chicken smells of lemon and garlic and is coated in herbs, and once cooked a thermometer in the thickest part reads 74°C (165°F).
Tips
- It suits other meat too. Lamb chops: 4 hours, 8 to 10 minutes on hot coals. Pork chops: 4 hours, 12 to 15 minutes on medium coals. Fish or prawns: 30 minutes only, 4 to 10 minutes depending on size.
- No fresh herbs? Use 4 teaspoons dried mixed herbs and let the marinade stand for 10 minutes before you use it.
- Squeeze a grilled lemon half over the chicken just before you serve it for a sharper finish.
Lemon, garlic and herbs are the plain choice for chicken on the braai when you want something lighter than a sticky or spicy baste. It works on wings, drumsticks and breasts, and it is a good mild option for children. For more on when to use a marinade, a rub or a baste, see marinades, rubs and bastes.
Source
Adapted from Super Simple Lemon Herb Marinade at Plays Well With Butter and Lemon Herb Grilled Chicken at The Whole Cook.