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Grilled Chicken

Was supposed to make this some time last week but simply didn't have the time. Marinated the chicken last night & had this for lunch today instead.

This is my recipe for a quick & tasty grilled chicken (I used the thigh coz I prefer it to the breast) on a bed of mashed potatoes with snow peas, carrots & a rosemary jus (for 1 person). 


Here are the things you will need:

1. 1 chicken thigh
2. 1 big/2 small potatoes
3. As many pods of snow peas as you like
4. About 1/4 of a carrot, very thinly sliced
5. 1 stem rosemary
6. 1/2 tsp black pepper, crushed
7. 1/4 tsp cumin powder
8. 1 tsp Lea Perrin sauce
9. 1 1/2 tsp Oyster/Mushroom sauce to marinate, 1 tbsp for jus
10. 1 tsp honey to glaze chicken before grilling 
11. salt to taste
12. 1 tbsp butter for the mash, 1 tsp for the snow peas, 1 tsp for mash
13. 1 tsp olive oil to marinate chicken thigh, 1 tsp to stir fry snow peas
14. 6 pips garlic
15. 1/2 cube beef/chicken stock
16. 1 tbsp full cream milk
17. 1/2 cup water


Here's how you make it:

The chicken


1. Put chicken in a bowl together with rosemary, black pepper, Lea Perrin sauce, Oyster/Mushroom sauce, olive oil, garlic, cumin powder. Mix well, cover bowl with cling film & leave overnight in the fridge (NOT freezer). Alternatively you can marinate it for an hour or so but the longer it marinates the tastier it is. 


#Tip: Don't add salt when marinating coz the juices from the chicken will come out. Add just before grilling.

2. Once taken out of the fridge, leave for about 10 minutes, then rub with salt & glaze skin with honey. Set oven on grill to 220°C. Grill for 25 minutes then leave to rest. 

The veggies

1. Thinly slice the carrots & put in pot with boiling water & add some salt. Blanch for a minute. If the slices are thicker then blanch them a little longer. Not too long or they'll lose their crunch.

2. Put some olive oil & butter in a pot over medium heat. Put in the snow peas & stir fry for slightly less than 2 minutes or so. Add some salt & remove from heat. Don't cook them too long or they'll brown. 

The mash

1. Boil the potatoes in a pot (add salt to the water) until soft. Check with fork to make sure they're soft enough before removing them from the pot. (Skin them if you haven't already &) mash with fork until smooth. 

2. Add butter, milk & salt to taste. 

The jus

1. In a pot, add some olive oil & pour in whatever juices, garlic pips & rosemary that are on the pan that you used to grill the chicken. 

#Tip: DO NOT pour away the juices on the pan after grilling! That's where all the flavour is. 

2. Put in the beef/chicken stock cube, more rosemary, 1/2 tsp Lea Perrin sauce, Oyster/Mushroom sauce & water. If you find it a little salty, add a little more water & let the jus simmer to thicken. Cook on low heat. Jus is ready when it's a little thicker than water. Shouldn't be too runny.

This is the beef stock that I used. 1/2 a cube would be just enough for 1 chicken thigh. 

Plating is entirely up to you. Clearly I still need to work on mine 😂

The chicken turned out really juicy & moist. The skin was nice & crispy, too, because of the honey glaze. Carrots & snow peas had a good crunch & the mash was smooth & creamy. The jus tied everything together. Pairs really well with a glass of red. 

I hope you enjoy cooking (& eating) this just as much as I did!

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