Lemon, Rosemary and Garlic Chicken

So it is spring at last!  As Brits we instinctively feel the need to get the barbeque out as soon as the warm sun appears...and why not?  We are accustomed to such changeable conditions that have learnt to act quickly when the sun shines, discarding our boots for flip-flops and glugging down Pimm's with abandonment because, let's face it, we never know how long it's going to last...
So I'm all for celebrating each sunny day enthusiastically and barbequing as often as is feasibly possible!
This is a very simple, Italian-inspired marinade which is full of Mediterranean flavours and makes for very tasty, juicy chicken.  Try to get ready-boned chicken thighs for this, it's a long, messy job to do it yourself.  You can use chicken breasts if you prefer, but you will need to flatten them out a bit by bashing them between two pieces of cling film with a rolling pin before marinating. 
As we always need a Plan B, this is also great griddled or fried on the hob if the weather is not barbeque friendly.

 

Ingredients

4-5 Chicken Thigh Fillets

3-4 sprigs of Fresh Rosemary

3 cloves Garlic, sliced

4 tablespoons Olive Oil
1 Lemon

Sea Salt

Black Pepper

• Put the rosemary sprigs into a bowl with the sliced garlic, sea salt and pepper, bash them with the blunt end of a knife a few times to release the flavours, or use a pestle and mortar.  
• Cut the lemon in half and squeeze the juice into the bowl with the rosemary, tear the lemon halves in half and pop them in too.  Pour in the olive oil and give it all a good stir.
• Trim the chicken thighs by opening them out and cutting off any fatty bits then put them into the marinade.  Squish the chicken around to get it thoroughly covered in all the lemony juices. Leave to marinate for at least an hour in the fridge until ready to cook.
• To cook the chicken thighs, take them out of the marinade and place, as flat as you can, onto a hot barbeque, griddle pan or frying pan, cook for approx. 5-7 minutes each side until cooked all the way through.  If you are using flattened chicken breast it will probably not need as long.
• Serve immediately with salad, in a pitta or just eat with your fingers, yum!!