Marinating meat adds flavour and tenderness. Cheap chicken is relatively flavourless so needs so extra help. I have used chicken breast with this recipe. Make sure your marinade contains an acid (vinegar or citrus juice), flavour (various sauces) and seasonings (salt, pepper etc).
A good potato salad is essential for a BBQ meal. The eggs and spring onions add protein and spice to the end result.
Marinated Chicken with Potato
Salad
Equipment
·
Wooden
chopping board
·
Sharp
knife
·
Tongs
·
2 Pots
(per table)
·
Enamel
dish for chicken
·
Oven
tray
·
Measuring
cup/spoons
·
Peeler
·
Sieve
·
Mixing
bowl
Ingredients
·
Chicken
breast, 1
·
Selection
of marinades (vinegars, sauces, seasonings)
·
Potatoes,
1 large or 2 medium or 3 small per group
·
Spring
onion, 1 stalk
·
Eggs,
2
·
Mayonnaise,
1 Tbsp
·
Salt,
to taste
Method
Oven on to 1800C
1.
Mix
up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the
chicken in the marinade and place in the fridge. Take note of where you leave
it.
2.
Fill
up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of
salt.
3.
Wash,
peel and wash the potatoes. Dice up (1-2cm2) and place in pot.
4.
Boil
potatoes until just soft (10-15 minutes).
5.
Slice
up spring onion while waiting.
6.
Drain
through sieve and let cool down.
7.
Place
the eggs in the clean pot, cover with warm water and bring to boil.
8.
Boil
for 8 minutes and then run under cold water for 2 minutes.
9.
Peel the eggs and dice up.
10.
Add cooled potatoes, egg and spring onion
together in a bowl with the mayonnaise and mix together.
11.
Remove chicken from the fridge and roast in
oven for 20 minutes on the oven tray. Cook until no more blood can be seen and
flesh is white. Use the tongs to turn the chicken over.
12.
Remove
the chicken from oven and slice. Make sure the chicken is cooked properly.
Serve slices of chicken on a mound of potato salad.
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