Midweek Meals: Five recipes to try on the BBQ this week

From easy BBQ chicken to pizza and lobster

Perfect for summer barbecues.

Easy BBQ Chicken

recipe by:Derval O'Rourke

I love a good BBQ and now that the weather is (hopefully) getting better, we’ll be able to do this a lot more! This recipe can be paired perfectly with a simple salad!

Servings

4

Preparation Time

 1 hours 5 mins

Cooking Time

 15 mins

Total Time

 1 hours 20 mins

Course

 Main

Cuisine

 American

Ingredients

• 2 chicken fillets

• For the chicken marinade:

• 1 Tbsp dark soy

• ½ tsp crushed garlic

• 2 tsp Moroccan spice seasoning

• 2 tsp dried tarragon

• 2 tbsp extra virgin olive oil

• Juice of 1 lemon

• 2 tsp maple syrup

Method

1. Add the chicken and all the marinade ingredients to a bowl.

2. Marinate for at least 1 hour.

3. In the meantime, set the BBQ up.

4. Cook over a hot barbeque for 4 minutes on each side, basting the meat with the leftover marinade. Always check the chicken is perfectly cooked and that the juices run clear before serving.

5. Once cooked, serve with sides of your choice and enjoy.

Chicken Drumsticks or Thighs with Honey, Mustard & Aioli

recipe by:Darina Allen

These can be cooked on the BBQ, grill or in the oven.

Servings

8

Preparation Time

 60 mins

Cooking Time

 25 mins

Total Time

 1 hours 25 mins

Course

 Main

Ingredients

• 8 organic chicken drumsticks or thighs

• For the marinade:

• 5 garlic cloves, crushed

• 2 tbsp Dijon mustard

• 3 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp freshly squeezed lemon juice

• 1 tsp freshly ground black pepper

• Maldon sea salt

• Aioli – optional but a delicious accompaniment.

• Just add crushed garlic and chopped flat parsley to mayonnaise.

Method

1. Slash the drumsticks in 2 places on each side. If using thighs, just cut through the skin side. Mix all the ingredients for the marinade together and toss the chicken in it so that all sides are evenly coated. Cover and refrigerate for an hour or more. Drain.

2. Sprinkle the drumsticks with sea salt and grill over medium coals, turning regularly until no trace of pink remains – about 15 minutes. Alternatively, drizzle with extra virgin olive oil, roast in a preheated oven at 180°C/gas mark 4 for 20-25 minutes until fully cooked.

3. Serve with Aioli.