Marinated Chicken in a Jar
This is utterly simple, but it does need a little planning as the chicken benefits from 24 hours in the marinade. Try to start the marinade off the night before, and then if you are out or at work all day, you can come home to the speediest supper on earth, as all you do is thread the ingredients on to skewers and pop them under the grill.
This recipe is taken from How to Cook Book Three and The Delia Collection: Chicken. It has also appeared in Sainsbury's Magazine (Guide to Poultry and Game Cookery).
| 2 boneless chicken breasts weighing about 6 oz (175 g) each, skin on|
| ½ red onion, peeled|
| ½ yellow pepper, deseeded|
| ½ level tablespoon fresh thyme leaves, chopped|
| ½ level tablespoon fresh rosemary, chopped|
| 2 bay leaves|
| 2 lemon slices, cut in half|
| 10 whole black peppercorns|
| 2 cloves garlic|
| 2 fl oz (55 ml) white wine or cider vinegar|
| 4 fl oz (110 ml) extra virgin olive oil|
| salt and freshly milled black pepper|
|You will also need one 0.5 litre jar, plus two 8 inch (20 cm) bamboo skewers soaked in warm water for 15 minutes. Alternatively, use metal skewers.|
Begin by cutting each chicken breast into five pieces and placing them in the jar. Then cut the onion into quarters and separate the layers. Now cut the deseeded pepper into eight pieces and add these to the jar along with the chopped herbs, bay leaves, lemon and peppercorns.
Now crush a clove of garlic and add this, too, plus the other clove, cut in half. Next, pour in the vinegar followed by the oil, put the lid on the jar and give it a really good shake. Leave it in a cool place overnight and give it another good shake in the morning before you go out.
When you are ready to cook the chicken, pre-heat the grill to its highest setting for at least 6 minutes. Then, first of all, thread a bay leaf on to each skewer, followed by a slice of lemon.
Then alternate the chicken pieces with pepper and onion, finishing up with half a clove of garlic and the other slice of lemon. Add a seasoning of salt and pepper, and then lay the skewers on a grill rack, skin side up, with a dish below to catch the juices.
Position them about 4 inches (10 cm) from the source of heat, then grill – turning once and brushing frequently with the marinade – for 20 minutes.
These are very nice served with rice and a mixed lettuce and rocket salad.