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Tuesday, 15 February 2011

Basil'd Chicken

This is a stupidly easy method for getting a fresh, green, basil flavour into chicken. This also works well with steak, bacon or basically just about anything hot. The result is subtle but noticeable. I can see this method also being transferable to other soft herbs and lemon rind, if you were to use a microplane. Two other tips I can offer here are 1) try and always and have meat you are about to cook, close to room temperature and; 2) only add salt to meat just prior to cooking.

Chicken pieces (I prefer thigh fillets)
Salt and pepper
Olive oil
Basil leaves
Lemon (optional)

Preheat a barbecue to high. Season the chicken with salt and pepper and coat in olive oil. Line the bottom of a tray with basil leaves. Cook the chicken on the barbecue and when ready remove and place on the prepared tray. Add more leaves to the top of the chicken and either add more chicken on top or cover with foil and rest for a few minutes.

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