Thursday, 2 July 2009
Grilled lemon chicken and courgettes
Well the AGA is now off - phrew! - and we've got our summer cooking kit organised. Last night I gave the Cuisinart grill a run through its paces and was pretty impressed. I've only ever cooked with a George Foreman grill before which is fine for burgers but not much else - this had a much better system of heat transmission and a heavier lid which seems to cook single pieces of meat and veg more effectively.
I simply took a couple of chicken breasts, separated the fillet and sliced the remainder in half lengthwise to create pieces of a roughly even thickness. I marinated them for about an hour in a mixture of olive oil, lemon juice, crushed garlic and a teaspoon or so of some particularly nice mixed herbs I brought back from France last month that contained parsley, chives, chervil and tarragon (the classic fines herbes mixture the French use for omelettes). I cut up a couple of courgettes into thick even-sized wedges then rolled them in the marinade too once I'd put the chicken on the grill. Once the chicken was cooked and resting I grilled them too. The whole thing took about 10 minutes (apart from the marinating time, obviously)
I tend to be anti-chicken breasts as a more expensive cut but if you treat them this way - or cut them into strips - you can make two stretch for three people. (Not that we did . . . ) And they do cook quickly, a boon in this sultry weather. You could also cook halloumi cheese this way.
How are you coping with the heatwave? Any tips or particularly successful meal ideas to share?