Our lovely neighbours are complete barbecue fanatics. As soon as there’s even a hint of nice weather, the most delicious smells start wafting through from their garden, making me really want a barbecue. I think the thing that’s holding us back is the thought of buying a big, expensive barbecue and then never using it, so last week we went out and bought one of those really cute, cheap little bucket barbecues to have a try without spending too much money. The lovely chaps at Very Lazy had, coincidentally, sent me a couple of their handy jars so I thought I’d start simply with a few sausages and a tasty maple and ginger barbecue chicken, using the Very Lazy jars of chopped ginger and chopped red chillies .
If you’re not already aware of them (I’m sure you are – I’ve always got a jar of the chopped garlic in the fridge), Very Lazy produce a range of ingredients that are already prepared in cute little jars that you can keep handy whenever you need things like chillies or garlic but don’t have fresh ones about, or if you’re busy and can’t be bothered with a load of messy chopping and peeling. I use the chopped red chillies mixed with a little of the vinegar from the jar, plus a tablespoon of honey to drizzle over halloumi (so delicious!), and their lemongrass paste is amazing – you can even use it in cocktails.
So with Mr E tending to his new teeny tiny barbecue (we read somewhere that pine cones are good for starting fires), I got cracking with the food, creating a delicious marinade for our free range chicken breasts:
Maple and ginger barbecue chicken
1 chicken breast per person
1 tbsp Very Lazy ginger, chopped
3 tbsp white wine vinegar
2 tbsp maple syrup
1 tbsp Worcestershire Sauce
2 tbsp soy sauce
2 tbsp tomato ketchup
1 tsp Very Lazy chopped red chilli
Basically, all you need to do is combine all the marinade ingredients in a non-metallic bowl, then allow the chicken breasts to marinate for at least 30 minutes, longer if at all possible. Don’t discard the marinade as it’s really nice to brush the chicken with while it’s cooking.
Once your coals are white, cook the chicken breasts on the barbecue, turning and basting regularly until they’re completely cooked through (cut one in half to check before serving). We kept it simple with just some lovely crusty bread, some sweet potato wedges and a fresh salad. Delicious.
This recipe uses chicken breasts as they tend to be the favourite around here, but feel free to use the same marinade with chicken drumsticks or thighs, or I think it would be nice with salmon fillets (or the aforementioned halloumi) and obviously when the weather’s not fabulous, they’re just as easy and delicious baked in the oven – I’ve made this several time since and it’s becoming a proper family favourite. We might just buy that barbecue after all! Anyone got any recommendations?
With thanks to Very Lazy for the delicious ingredients. Very Lazy can be found in all major supermarkets. Find out more online here www.verylazy.com/