At the start of the year, I took part in the Million Kilo Challenge. Other than shaking my new year up with a healthy start, I loved not having to plan meals. It was also a great opportunity to try dishes I wouldn’t normally choose. One of those dishes was called ‘Summer Herbed BBQ Chicken’, but in our house, it’s called ‘Green Chicken’. My very fussy 10 year old claims it is one of his favourite dishes and he asks for it often.
Now don’t be alarmed by the amount of anchovies as they really do make this dish what it is. You can’t taste them – I promise!
- 1kg chicken thighs – trimmed of fat and skin.
- 3 garlic cloves
- 1 bunch continental parsley
- 1 bunch of your favourite herbs. I use a mix of basil, coriander, and sometimes mint
- 50g capers, drained
- 50g anchovies (1 tin)
- 2 tablespoons caramelised balsamic reduction OR 1 tablespoon balsamic vinegar and 2 teaspoons sugar
- Blitz garlic for 3 seconds, speed 7.
- Add capers and anchovies with their oil. Don’t be put off, you’ll never know they’re there. I buy my anchovies in a large jar and I probably use about 75g.
- Blitz for 3 seconds, speed 7.
- Add herbs and vinegar/sugar mix. Blitz 7 seconds, speed 7. Continue blitzing until you have a paste. If you need more liquid, add a tablespoon or two of olive oil.
- Cut fillets in half and coat with the herb paste. Marinate overnight.
- Heat a BBQ or a large frypan to a medium heat and cook until coloured. Resist the urge to fiddle and flip. Ideally, you want the herb coating to form a slight crust.
- Once the chicken has browned, remove from the pan and finish cooking in a moderate oven for 10 minutes or until done.
- Cover with foil and rest for a couple of minutes before serving.