Chicken Dishes

Chicken is wonderful for summer eating – it’s light, quick to cook and a wide variety of flavours ranging from spices to fruit or herbs can be added to it, making it a very versatile choice. For really moist results, leave the skin on or baste frequently during cooking.

Do make sure that you always cook chicken very thoroughly: pierce the thickest part of the meat with a skewer or point of a sharp knife and when the juices run clear it is ready. It can be difficult to get it right when barbecuing – if the coals are very hot, the chicken joints may brown very quickly on the outside and still be completely raw in the middle. To be on the safe side, precook chicken portions in the oven or microwave and then finish off on the barbecue for that wonderful smoky taste. Take care not to overcook it, however, or it will become dry.

Thai coconut chicken

If you are cooking these indoors, reheat the sauce on the hob while the chicken is cooking.

Serves 4

4 chicken breasts, cut into chunks

250 ml/8 fl oz/1 cup lime juice

250 ml/8 fl oz/1 cup canned unsweetened coconut milk

100 g/4 oz/½ cup peanut butter

50 g/2 oz/¼ cup light brown sugar

45 ml/3 tbsp white wine vinegar

15 ml/1 tbsp cornflour (cornstarch)

5 ml/1 tsp curry powder

30 ml/2 tbsp groundnut (peanut) oil

30 ml/2 tbsp desiccated (shredded) coconut

1 Marinate the chicken in the lime juice for 1 hour.

2 Blend the coconut milk, peanut butter, sugar, vinegar, cornflour and curry powder. Bring gently to the boil, stirring, then reduce the heat and simmer for 3 minutes.

3 Drain the chicken and thread on to soaked wooden skewers. Brush with the oil.

4 Barbecue or grill (broil) the kebabs for about 10 minutes until the chicken is cooked through, turning frequently. If barbecuing, put the pan of sauce at the side of the rack to keep warm.

5 Pour the sauce over the kebabs and garnish with coconut.

Preparation time: 5 minutes

Marinating time: 1 hour

Cooking time: 10 minutes

Chicken with hot olive sauce

Barbecued chicken skin will crisp and blacken slightly, giving it a wonderful, smoky taste. Make the sauce in advance, if liked.

Serves 4

4 chicken portions

For the sauce:

60 ml/4 tbsp olive oil, plus a little for brushing

1 onion, finely chopped

2 garlic cloves, crushed

1 green (bell) pepper, chopped

400 g/14 oz/1 large can of chopped tomatoes

75 g/3 oz/½ cup stoned (pitted) green olives, chopped

2.5 ml/½ tsp cayenne

A few drops of Worcestershire sauce

Salt and freshly ground black pepper

1 Wipe the chicken pieces and brush with a little of the oil.

2 Heat 30 ml/2 tbsp of the oil and fry (sauté) the onion, garlic and pepper until softened but not browned. Add the remaining sauce ingredients and simmer gently for 10 minutes.

3 Barbecue or grill (broil) the chicken for 20–30 minutes, turning frequently and brushing with more oil as needed.

4 Meanwhile, reheat the sauce if necessary, either on the cooker or at the side of the barbecue. Serve with the chicken pieces.

Preparation time: 10 minutes

Cooking time: 20–30 minutes

Chicken with brandy and orange cream sauce

Noodles or pasta go particularly well with the rich, creamy sauce in this dish.

Serves 4

4 chicken breasts

30 ml/2 tbsp sunflower oil

Salt and freshly ground black pepper

For the sauce:

100 g/4 oz/½ cup butter or margarine, melted

90 ml/6 tbsp double (heavy) or whipping cream

60 ml/4 tbsp brandy

30 ml/2 tbsp orange juice

1 egg, beaten

1 Brush the chicken breasts with oil and season with salt and pepper.

2 Barbecue or grill (broil) for about 10 minutes on each side until cooked through and golden.

3 Meanwhile, whisk together all the sauce ingredients and warm through gently, either on the hob or at the side of the barbecue, seasoning to taste with salt and pepper. Serve the sauce with the chicken.

Preparation time: 10 minutes

Cooking time: 20 minutes

Tandoori-style chicken breasts

Use chicken legs or thighs, if you prefer; allow at least two per person.

Serves 6

6 chicken breasts, skinned

150 ml/¼ pt/2/3 cup plain yoghurt

2 garlic cloves, crushed

15 ml/1 tbsp lemon juice

1.5 ml/¼ tsp chilli powder

5 ml/1 tsp ground cumin

2.5 ml/½ tsp ground allspice

30 ml/2 tbsp paprika

5 ml/1 tsp ground coriander (cilantro)

2.5 ml/½ tsp ground ginger

10 ml/2 tsp garam masala

Shredded lettuce

Wedges of lemon

Onion rings

To serve:

Finely diced cucumber in plain yoghurt, flavoured with chopped fresh mint

1 Make several slashes in the chicken breasts with a sharp knife, then place them in a shallow dish.

2 Mix the yoghurt, garlic, lemon juice and all the spices together and spoon over the chicken. Leave to marinate for at least 4 hours, preferably overnight.

3 Lift the chicken out of the marinade with a slotted spoon. Barbecue or grill (broil) for 5–6 minutes on each side, turning occasionally until cooked through and slightly blackened in places. Brush with the marinade during cooking.

4 Garnish with shredded lettuce, wedges of lemon and onion rings and serve with the cucumber in minted yoghurt.

Preparation time: 5 minutes

Marinating time: 4 hours or overnight

Cooking time: 10–12 minutes

Chicken with butter-golden lemons

Whole chickens can be cooked on a barbecue, but you will need one with a cover for this recipe.

Serves 4

1.6 kg/3½ lb whole chicken

1 onion, peeled

50 g/2 oz/¼ cup unsalted butter, softened

3 lemons

Salt and freshly ground black pepper

2 bay leaves

30 ml/2 tbsp sunflower oil

1 Put the chicken on a lightly greased roasting rack or in a disposable foil baking dish. Push the onion inside the chicken.

2 Cut two of the lemons into thick slices. Squeeze the juice from the remaining lemon.

3 Melt half the butter in a frying pan (skillet) and cook the lemon slices until softened and slightly golden. Mix the remaining butter with 15 ml/1 tbsp of the lemon juice and the salt and pepper.

4 Carefully loosen the skin around the breast of the chicken and push the lemon slices, bay leaves and flavoured butter underneath. Tie the chicken legs together with string.

5 Mix together the oil and the remaining lemon juice and brush all over the chicken. Cook in a covered barbecue, following the manufacturer’s instructions, for about 1½ hours or until well browned and cooked through. Alternatively, roast in the oven at 180°C/350°F/gas mark 4 (fan oven 160°C).

6 Allow the chicken to rest for 10 minutes, before cutting into quarters and serving.

Preparation time: 20 minutes

Cooking time: 1½ hours

Resting time: 10 minutes

Chicken thighs with lemon grass and ginger dipping sauce

This delicious chicken dish comes from Vietnam, where lemon grass is a common ingredient in cooking. To bruise the stalks, crush them lightly, just enough to release the flavour. If you have difficulty finding lemon grass, you can use the finely grated rind of a lemon instead.

Serves 4

3 garlic cloves, finely chopped

1 shallot, chopped

2 lemon grass stalks, bruised and finely chopped

45 ml/3 tbsp caster (superfine) sugar

60 ml/4 tbsp nam pla (fish sauce)

15 ml/1 tbsp sesame or sunflower oil

15 ml/1 tbsp water

8 small chicken thighs, skinned and boned

Salt and freshly ground black pepper

For the dipping sauce:

2.5 cm/1 in piece of fresh root ginger, peeled and grated

1 red chilli, seeded and finely chopped

Juice of 1 lime

30 ml/2 tbsp rice or sherry vinegar

1 Put two of the garlic cloves, the chopped shallot, lemon grass and 15 ml/1 tbsp of the sugar in a mortar and crush to a paste with a pestle. (Alternatively, use a small bowl and the end of a rolling pin.) Mix in 15 ml/1 tbsp of the nam pla, the oil and the water.

2 Put the chicken thighs in a single layer in a shallow, non-metallic dish. Season with a little salt and pepper, then spread with the paste. Cover and leave to marinate in the fridge for 1 hour, or overnight if preferred.

3 For the sauce, crush the remaining garlic and sugar, the ginger and chilli in a mortar with a pestle. Mix in the rest of the nam pla, lime juice and vinegar. Transfer to a small bowl.

4 Barbecue or grill (broil) the chicken thighs for about 8 minutes on each side, or until lightly browned and cooked through. Serve with the sauce.

Preparation time: 20 minutes

Marinating time: 1 hour or overnight

Cooking time: 16 minutes

Spinach and almond-stuffed chicken legs

Serves 4

4 chicken leg portions

50 g/2 oz baby spinach leaves, washed

1 egg yolk

45 ml/3 tbsp plain Greek yoghurt

25 g/1 oz/¼ cup ground almonds

25 g/1 oz/¼ cup unblanched almonds, chopped and toasted

1.5 ml/¼ tsp grated nutmeg

Salt and freshly ground black pepper

30 ml/2 tbsp sunflower oil

1 Find the end of the thigh bone of each of the chicken legs and, using a sharp knife, scrape away the meat until the whole bone is exposed. Cut through to remove the bone.

2 Put the wet spinach in a saucepan (there is no need to add extra water) and gently cook for about 2 minutes until wilted. Drain well and cool, then chop finely. Put in a bowl with the egg yolk, yoghurt, ground and chopped almonds, nutmeg, salt and pepper.

3 Mix together until thoroughly combined, then spoon this stuffing into the thigh cavities. Fold over the skin to enclose and secure with wooden cocktail sticks (toothpicks). Brush the skins with oil and sprinkle with a little salt.

4 Barbecue or grill (broil) for about 25 minutes, turning frequently, until the skin is crisp and browned and the chicken is cooked through.

Preparation time: 25 minutes

Cooking time: 25 minutes

Chicken and roasted vegetable fajitas

This recipe works just as well cooked by conventional means. Roast the vegetable parcels in the top of the oven at 200°C/400°F/gas mark 6 (fan oven 180°C) and cook the chicken in a roasting tin (pan) on the centre shelf. Place the tortillas in the oven for the last 5 minutes to warm.

Serves 4

4 large chicken breasts

1 large garlic clove, crushed

Finely grated rind and juice of 1 lime

1 red chilli, seeded and finely chopped

15 ml/1 tbsp paprika

5 ml/1 tsp dried oregano

2.5 ml/½ tsp ground cumin

1.5 ml/¼ tsp ground cinnamon

60 ml/4 tbsp sunflower oil

Salt and freshly ground black pepper

1 red (bell) pepper, cut into 8 thick strips

1 green pepper, cut into 8 thick strips

1 aubergine (eggplant), sliced

1 courgette (zucchini), cut into diagonal slices

12–16 flour tortillas

A little tomato or chilli relish

150 ml/¼ pt/2/3 cup crème fraîche

1 onion, finely chopped

½ iceberg lettuce, finely shredded

1 Wipe the chicken breasts and slash in several places with a sharp knife. Place in a shallow dish.

2 Mix together the garlic, lime, chilli, paprika, oregano, cumin and cinnamon with 30 ml/2 tbsp of the oil. Season lightly with salt and pepper and pour over the chicken. Turn to coat completely. Cover and leave to marinate for at least 1 hour.

3 Lay the peppers, aubergine and courgette on a large sheet of foil, shiny side up. Drizzle with the rest of the oil and season with salt and pepper. Wrap up the parcel and twist the edges together to seal. Place on the barbecue and cook, turning occasionally.

4 When the vegetables have been cooking for 10 minutes, add the chicken breasts and cook everything for a further 10–15 minutes, turning occasionally, until the chicken and the vegetables are tender and cooked through.

5 Meanwhile, wrap the tortillas in foil and warm at the side of the barbecue.

6 Carve the chicken breasts into thin slices and place on large plates with the roasted vegetables and the flour tortillas.

7 To serve, spread the tortillas with a little relish, add the vegetables and chicken, then top with a little crème fraîche, chopped onion and shredded lettuce. Roll up and eat with your fingers.

Preparation time: 15 minutes

Marinating time: 1 hour

Cooking time: 25 minutes

Rosemary chicken with wine-caramelised onions

If you are cooking by conventional means, put the marinated chicken in a roasting tin (pan) in the centre of the oven and the onion parcel on the top shelf. Cook at 200ºC/400ºF/gas mark 6 (fan oven 180ºC) for 40–45 minutes, basting the chicken occasionally.

Serves 4

8 small onions, peeled and halved

4 chicken portions

5 ml/1 tsp chopped fresh rosemary

Salt and freshly ground black pepper

120 ml/4 fl oz/½ cup red wine

30 ml/2 tbsp light brown sugar

To serve:

A green salad

1 Cook the onion halves in boiling water for 3 minutes. Drain.

2 Put the chicken portions in a shallow pan. Sprinkle with the rosemary, salt and pepper. Arrange the onion halves around and pour the wine over. Cover and leave to marinate for at least 2 hours, turning occasionally.

3 Lift the chicken out of the marinade and pat dry on kitchen paper (paper towels).

4 Transfer the onions to a large sheet of foil, shiny side up. Add 90 ml/6 tbsp of the wine marinade and sprinkle with the sugar. Wrap up firmly.

5 Put the onion parcel on the barbecue and cook for 10 minutes. Turn the parcel over. Add the chicken to the barbecue and cook with the onions for about 30 minutes, turning the chicken occasionally and brushing with the remaining marinade until the chicken is tender and cooked through and the onions are richly caramelised. Serve with a green salad.

Preparation time: 15 minutes

Marinating time: 2 hours

Cooking time: 40 minutes

Stir-fried chicken strips in cantaloupes

Melon and chicken sounds like an unusual combination but it works really well in this simple stir-fry. You can cook this over the barbecue or on the hob, if you prefer.

Serves 4

15 ml/1 tbsp olive oil

350 g/12 oz chicken strips

1 yellow (bell) pepper, diced

1 bunch of spring onions (scallions), chopped

30 ml/2 tbsp light soy sauce

15 ml/1 tbsp medium sherry

A good pinch of ground ginger

Salt and freshly ground black pepper

2 ripe cantaloupe melons, halved and seeds removed

To garnish:

Lettuce leaves

1 Heat the oil in a frying pan (skillet).

2 Add the chicken, pepper and spring onions and stir-fry for 5–7 minutes until the chicken is tender.

3 Add the soy sauce, sherry and ginger. Toss well and season to taste.

4 Put the melons on beds of lettuce leaves arranged on individual dishes. Spoon in the chicken mixture and serve.

Preparation time: 5 minutes

Cooking time: 10 minutes

Chicken liver and sage brochettes with persimmons

Serves 4

450 g/1 lb chicken livers, trimmed

1 onion, quartered and separated into layers

A small handful of sage leaves

75 g/3 oz/1/3 cup butter or margarine, melted

Salt and freshly ground black pepper

2 orange persimmons

4 chunks of French bread, cut on the diagonal

To garnish:

Watercress

1 Rinse the chicken livers and pat dry on kitchen paper (paper towels). Thread the chicken livers on soaked wooden skewers, interspersed with the onion pieces and sage leaves. Brush all over with melted butter or margarine and season with salt and pepper.

2 Cut the tops and bases off the persimmons and then cut into slices.

3 Brush a sheet of foil with a little of the remaining butter or margarine. Arrange the persimmon slices on the foil in a single layer and brush again. Brush the slices of bread with the remaining butter or margarine.

4 Place everything on the barbecue or under a preheated grill (broiler) and cook for 6–8 minutes, turning once, so that the bread is toasted on both sides. The chicken livers should be just cooked but not hard and the persimmons turning golden round the edges. Remove the bread once toasted and keep warm, placed at the side of the barbecue or wrapped in a napkin.

5 Lay the toasted bread slices on plates. Top with the chicken liver brochettes and place the persimmon slices to one side. Serve garnished with watercress.

Preparation time: 15 minutes

Cooking time: 6–8 minutes