Barbecued chicken breasts in a rosemary and garlic marinade…

Barbecued chicken breasts in a rosemary and garlic marinade, served with potato salad and steamed veg tossed in sage butter

Finally a chance to get the barbecue out. It was pretty much nice and cloudless all day, but predictably enough, when I actually pulled the contraption out of the shed a few clouds started to hover over head. However, after a few minutes of staring menacingly into the sky, I managed to persuade them to disperse (I’m not claiming credit for this, it’s merely the way I choose to remember it….)

Luckily though since I’d done all the preparation beforehand, I was able to concentrate all my attention into the tasks of cloud dispersal, and more importantly, firelighting –  and I definitely needed to concentrate on the latter.
I’m no Ray Mears, in fact any prolonged period in the wild would probably see me losing a substantial amount of weight before getting a serviceable fire going, even armed with a box of matches and a pile of tinder.

Anyhow, the first thing I did this afternoon was pop down to the butchers and get a couple of chicken breasts.
I’d decided to butterfly them so as to facilitate more even cooking on the barby, and to marinade them in something non acidic, since anytime I’ve used lemon juice, wine or vinegar for a marinade, it’s tended to dry the meat out more than anything….

So I decided to use rosemary (which we have an abundance of in the garden) and garlic.

Here’s what I did:

The chicken breasts needed to be butterflied. Here they are before:

Unbutterflied chicken breasts

To butterfly them, insert a sharp knife into the thick end, and cut lengthways stopping about 1cm from the edge. Then open them like a book. I decided to also bash them with a tenderizing hammer to even them out more and assure they took on as much marinade as possible.
Here they are butterflied but not bashed yet (hammer at the ready though)…

Butterflied but before bashing

And after being given a jolly good bashing:

After being bashed

Next it was time to prepare the marinade. The plan was to use lots of fresh rosemary and juicy chunky garlic:

Rosemary and garlic

I removed the stalks from the rosemary, and skinned and bashed (with the side of the knife this time) a few cloves of garlic.
Then chopped it all up roughly:

Garlic and rosemary chopped up roughly

Next I placed all the garlic and rosemary into my pestle and mortar, ready to apply some elbow grease:

Put the rosemary into pestle and mortar and apply elbow grease

Apply some more elbow grease….

Apply more elbow grease

Then add a generous few glugs of olive oil into the marinade and apply yet more elbow grease…

Add a generous few glugs of olive oil into the marinade and apply yet more elbow grease...

When the rosemary and garlic has been well ground into the olive oil, apply the marinade generously over both sided of the chicken breasts:

Apply the marinade to the chicken breasts

I then wrapped the breasts up in clingfilm and kept refrigerated for about 4 hours (longer is better if you can):

Wrap chicken breasts in clingfilm and refrigerate

So the chicken breasts were marinading in the fridge.

I then prepared my veg for steaming (just chopped up courgette and broccoli) and made some sage butter (by mashing chopped fresh sage into softened butter) in which to toss the veg before serving, and also prepared some potato salad by just boiling up some Jersey Royals, letting them cool and then mixing them up with some mayonnaise (Hellman’s I’m afraid not home made) and some fresh chopped chives.

Finally it was time to tackle the firelighting task.

As usual, I did my accustomed faffing around with newspaper, matches and firelighters unsuccessfully for about 1 and 1/2 hours before I managed to remember the technique of lighting a successful fire (ie. starting with smaller charcoals, arranging them tactically and tending it constantly), rather than my initial effort of just leaving it to get going of its own accord while I sipped beer. (In my experience thats a romanticized image of a barbecue anyhow…..or maybe I just lack the necessary alpha male skills required… who knows? but I suspect the latter somehow..).

Anyway, finally the barbecue was ready and I unwrapped the chicken, sprinkled each side with salt and placed over the coals.

Place the chicken breasts over the coals (note the rosemary bush in the background)

I kept the chicken on the barby for about 10 mins, turning frequently. I even added a few twigs of rosemary onto the fire so as to add some woody herby smoke flavour…

Cook the chicken for about 10 mins, turning frequently (don't get to close with that iphone camera though..)

Finally, when the chicken was cooked, I squeezed a generous amount of  fresh lemon juice  over both sides, and served, with the potato salad and the veg which had been steamed and tossed briefly in the sage butter…

Serve out with potato salad, and veg tossed in sage butter...

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About Gourmet Gorman
I'm a musician who enjoys cooking

7 Responses to Barbecued chicken breasts in a rosemary and garlic marinade…

  1. yamaonna says:

    Looks delicious as always! Wish I had a BBQ, but my tiny terrace barely fits my washing line…

  2. I am definitely going to use this marinade! I like your detailed instructions too 🙂 we could use your cloud dispersing skills in Glasgow!

  3. Karolina says:

    This is how I like chicken and I cannot wait until next BBQ. 🙂 I am pleased that you use a proper charcoal and not a gas one, because I think those gas ones are soulless.

  4. ylenate says:

    Hmmmm … One of my favourite things is grinding up rosemary and garlic with a pestle and mortar! The char on the chicken looks great!

  5. Great step by step and it looks delectable. Bravo and happy summer! Weather over there must be similar to here. So far, two good weekend nights to pull out the grill. I use it all the time anyway – even through the winter, but it is so wonderful to eat outside and enjoy the garden (that is trying to grow between the clouds).
    Love the marinade. Love to see you cooked only 2 breasts for 2 people. My carnivorous man would need 2 for himself. I am really trying to work on him cutting down on his meat – but he is not a vegetable fellow (still indulging his childhood fetishes 🙂 ). Love the vegetable marinade. I did a post a couple of days ago where I grilled all of the vegetables for supper and did little else but salt them. They were so rustic and pleasing!
    🙂
    Valerie

    • As it happens, we both agreed that I should have made more stuff just to make use of the heat, even if it was for later eating cold. Great to have a chance to get the thing out though 🙂

  6. BBQ Recipes says:

    Nice post! It always seems like someone is always looking for a new BBQ or grilling recipe. This looks like a good one to try.

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