Polly puts the kettle on, Polly puts the kettle on...

After a couple of hot 40ºc days, we were desperate for a cool climate change. When we knew one on was its way, we decided that we should have BBQ again when we got the chance. So I marinated some chicken thighs the night before and kept them in the fridge.

Yesterday's temperature dropped by about 10ºc during the day and by evening, the temperature dropped further and a cool westerly sea breeze gently swept by, it was a beautiful evening.

So THE MAN gathered his gears and off he went to the side of the house to start a fire - on the BBQ. I've got the easy job, I was on the other side of the wall (indoor) boiling green beans and whisking mustard dressing. :D







Rosemary & Lemon Chicken with Mint Dressing

Serves 6
Prep time 15 min
Chilling time 1 hour or overnight
Cooking time 10-15 min
½ cup rosemary leaves
2 garlic cloves
½ teaspoon salt
60ml (¼cup) olive oil
1 long fresh red chilli, deseeded and finely chopped
juice of 1 lemon
6 (about 750g) chicken thigh fillets, trimmed
*steamed asparagus and baby green beans, to serve

Mint Dressing

1 tablespoon dijon mustardjuice of ½ lemon
100ml olive oil
2 tablespoons chopped mint leaves

1. Place rosemary, garlic and salt in a mortar and pestle, and crush well, or blend in a food processor until roughly chopped. Transfer to a non-reactive bowl, add oil, chilli and lemon juice and mix well.
2. Add chicken to marinade, cover and chill for at least 1 hour, or overnight if possible.
3. Heat a barbecue grill on high, then lightly grease. Remove chicken from marinade and cook on barbecue, basting occasionally with marinade and turning once, for 10-15 min, until chicken is just cooked.
4. Meanwhile, make mint dressing bu whisking all ingredients until well combined. Season to taste. Serve with chicken, asparagus and beans, if desired. * I only use beans.