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Terry Lyons Buttermilk Panacotta with Poached Rhubarb and Strawberries

Terry Lyons Buttermilk Panacotta with Poached Rhubarb and Strawberries

You can also use the poached rhubarb and strawberries as a topping with porridge or yoghurt...

Terry Lyons Mexican Eggs

Terry Lyons Mexican Eggs

  This is great for brunch or a light supper

Spicy marinated BBQ Chicken

Spicy marinated BBQ Chicken

  by Irish Food Goddess Its official, the sun is out and time to take that BBQ out for a test...

Terry Lyons Tomato Mozzarella and Pesto Salad

Terry Lyons Tomato Mozzarella and Pesto Salad

Try to get a selection of nice coloured tomatoes

  • Terry Lyons Buttermilk Panacotta with Poached Rhubarb and Strawberries

    Terry Lyons Buttermilk Panacotta with Poached Rhubarb and Strawberries

  • Terry Lyons Mexican Eggs

    Terry Lyons Mexican Eggs

  • Spicy marinated BBQ Chicken

    Spicy marinated BBQ Chicken

  • Terry Lyons Tomato Mozzarella and Pesto Salad

    Terry Lyons Tomato Mozzarella and Pesto Salad

Spicy marinated BBQ Chicken

Posted in Quick & Easy Recipes

 

Spicy Marinated BBQ Chicken - Irish Food Goddess

by Irish Food Goddess

Its official, the sun is out and time to take that BBQ out for a test drive! This marinade is so special because you made it with love yourself. It is so easy to make, the chicken is so full of flavour, crispy on the outside and delicious and succulent on the inside that you will be converted for life!

For the Marinade:

Half a lemon squeezed
1 teaspoon of rapeseed oil
2 garlic cloves crushed
1 red chilli finely chopped
1 teaspoon of paprika
1/2 teaspoon of turmeric
2 Tablespoons of gluten-free organic Greek yoghurt or natural yoghurt
A handful of fresh thyme

Spicy Marinated BBQ Chicken - Irish Food Goddess

 

To prepare:
Put your chicken pieces, (skin and bone left on) into a large container and put all the ingredients on top and with clean hands rub the mixture into the chicken pieces. I have used a whole chicken which I cut into parts, 2 breasts, two legs. Leave in the fridge for at least 20 minutes but it is also ideal for leaving overnight in the fridge, in fact the flavours will be more intense.

To Cook:
Prepare your BBQ by putting the grill up to a high heat and coating with either vegetable or rapeseed oil. Then reduce the head to a low to medium heat and place the chicken on the grill. Cook on one side until golden and then turn over to cook the other side. Baste with the remaining marinade during cooking to keep moist. Repeat the procedure until the chicken is cooked through and has a charred appearance. The slower you cook the chicken the better as it will prevent the outside from burning.

To Serve:
I have served this with a large side salad consisting of sweet red peppers, cherry tomatoes, cucumber, red onion and some of the lovely Cooleeney Handmade Irish Cheese my friend brought me back from cork, drizzled with a balsamic dressing. For more information on Irish Cheese producers please see: Irish Farmhouse Cheese Association

Spicy Marinated BBQ Chicken - Irish Food Goddess

 

I made some of my Potato Salad to accompany it and large mushroom which I coated in rapeseed oil and placed on the BBQ grill during the last 10 minutes of cooking but a baked potato would be ideal also.

IrishFoodGoddess (aka Sonia Boyle) is a Dublin based blogger who has many delicious Gluten Free recipes

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