Marinated with preserved lemon and garlic, this grilled chicken recipe is a seasonal favourite!
Here comes the sun (or the rain), the garden, and BBQ cooking season! To me, it means marinades and salads with flavours from the garden. While the weather warms up and things are very busy in many ways, express but healthy food is a good way to go. After the cool seasons of slow cooking and comfort food, it is also a good time to eat lighter as summer and the holiday season are on the way...! Garden cooking in Australia is fun as there is such a range of flavours and produce that can be grown in the backyard to play with. I am loving the freedom of cooking with a mix of influences adapted to the season's climate and whatever is available in the garden. This recipe was a little bit inspired by the Moroccan-style chicken tagine flavours, using preserved lemons. I use my homemade preserved lemons (which are organic lemon wedges cured in salt) and while the garlic scapes are in season, I chop up those flower stems until the garlic cloves are ready. This is lovely served with a couscous salad with lettuce and fresh herbs from the garden like coriander and mint.
With preserved lemon and garlic scapes • Photography © Bottle and Brush Studio 2020-21
RECIPE
INGREDIENTS:
500g free-range chicken breast (cut as preferred)
Chopped fresh herbs for topping (like coriander and mint)
Marinade:
1 garlic scape (or clove), chopped
2 wedges of preserved lemon peels*, rinsed and chopped (+ extra for topping at taste)
Juice of ½ lemon
6 tbsp olive oil (plus extra for cooking)
3 tbsp apple cider vinegar
Bunch or a pinch of thyme (fresh or dried)
Pinch of pepper
*Preserved lemon confit is easy to make at home but if you don’t have any, it can be substituted with another ½ lemon juice and salt at taste for this recipe.
PREPARATION: In a large bowl or dish with a lid, mix the marinade ingredients.
Add the chicken, and mix well with the marinade.
Cover and let sit for about 2 hours in the fridge.
On the BBQ or in the pan, grill each side well until cooked (time can differ depending on the cut).
Serve on a bed of lettuce, couscous or quinoa, as preferred.
Sprinkle some fresh herbs and the extra preserved lemon.
