After a week of rain, much like Wimbledon, the sun has come out and its time to get out on centre court.
Saturday, desperately tired after a long week so just a quick one, but what a winner. You will need:
- 4 Chicken breasts, bone in and skin on.
- Black pepper, two or three teaspoons ground
- Paprika
- Salt (the kind you can grind)
- A few tablespoons of Honey
- One red chlli
- A handfull of fresh rosemary
- Olive oil
Preparation:
Prepare the bbq for indirect cooking, while the coals are getting themselves ready there's more than enough time to do all the prep below.
Set aside 3-4 tablespoons of honey and a helathy glug of olive oil in a small mixing bowl. Finely chop the chilli and rosemary, adding to the honey/oil mix.
Grind the salt and pepper in a mortar and pestle, mix in a few shakes of the Paprika. Slash the chicken breasts diagonally across the skin and rub the pepper, salt and paprika mix into the cuts and over the skin.
Once the coals are ready pop the chicken on to the bbq, close the lid and leave for approx 7-10 mins depending on the size of the chicken breasts. Lift the lid and paint some of the honey glaze on to the chicken, lid down again and repeat after a few minutes, perhaps about 5. The chicken skin should start to darken and even blacken slightly as the honey catches. I'd usually keep a close eye on things at this stage to make sure the breasts dont burn.
Served this with a green salad and some excellent Springfield 'Life From Stone' Sauv. Blanc.
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