All-Star Lemon Marinated Chicken
This American-style marinade uses apple cider vinegar to help keep things very tender. The sweet mustard flavour really shines through at the end and the little flecks of lemon make the whole dish sparkle. You can double the marinade for a sizzling whole spatchcock chicken, which will cook in about the same amount of time.
We've paired this with our Party Pickle Peppers and a Magic-In-A-Bottle Chilli-Garlic Dressing when you need to flesh this out with some crunchy salad sides.
To prepare the All-Star Lemon Marinated Chicken
Serves 4
Lightly season your chicken with flaky salt.
Combine all the marinade ingredients and massage into the chicken.
Marinate in the fridge for at least 2 hours or even overnight but ideally no longer as the high acidity will change the texture of the meat too much. If marinating overnight, turn the chicken once or twice so that everything gets equal opportunity with this flavour-packed liquid!
Take the chicken out of the fridge about 30 minutes before cooking to help temper.
Preheat the oven to 210C, 190C Fan, 412F, Gas 6 ½
Place the finely sliced red onions on the prepared casserole dish or baking sheet and dot with a few small knobs of butter.
Place the chicken (including juicy marinade!) on top of the onions and cook until caramelised, tender, and charred around the edges, around 40-50 minutes. Rotate the chicken at least once during cooking for the best results!
PARTY PEPPER PICKLES
This is the sauce we love to sneak into our wraps, especially when stuffed with grilled veggies. Add some yoghurt and pickles to that wrap for extra magic.
*A mixture of colourful peppers, finely sliced
A few garlic cloves, finely sliced
Pickling liquid (by weight or volume)
Equal part cider vinegar
Equal part water
Equal part caster sugar
Place your finely sliced peppers and garlic in a bowl. Bring the cider vinegar and water up to a simmer and rain in the sugar, whisking to dissolve.
Remove from the heat and pour the picking liquid over the finely sliced peppers. There needs to be enough pickling liquid to cover everything comfortably.
The pickle will get more pickle-y with time and is happy in the fridge for at least a week. Use a sterilised airtight Mason-style jar and you’ll have a longer shelf life for your refrigerated pickles.
MAGIC-IN-A-BOTTLE CHILLI-GARLIC DRESSING
This is the sauce we love to sneak into our wraps, especially when stuffed with grilled veggies. Add some yoghurt and pickles to that wrap for extra magic.
Makes about 150ml
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
6 garlic cloves, crushed
½ tsp ground cumin
½ tsp salt, or to taste
2 tsp honey
Juice of 1 lemon
Small bunch of fresh flat-leaf parsley, finely chopped
120ml olive oil
Place all the ingredients in a little blender or food processor and pulse to combine and make a rustic, textured sauce consistency. Taste and adjust the seasoning.
Ingredients
2 whole chicken legs, jointed (thigh & drumstick separated)
2 red onions, finely sliced
A few small knobs of salted butter, to cook
Flaky salt, to season
For the all-star chicken marinade
2 garlic cloves, crushed
2 tsp wholegrain mustard
4 tbsp apple cider vinegar
2 tbsp soft light brown sugar
2 tbsp neutral oil
2 lemon wedges, sliced into thin triangles
Pinch of cracked black pepper
Equipment: Small casserole dish or baking sheet, lined with parchment
Join us at our cookery school to learn how to cook similar dishes
- Summer BBQ: America One Day Course
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