At last summer has arrived in Dublin and you can smell barbecues everywhere. Here’s a healthy alternative to sausages and burgers and it tastes delicious!
Summer Barbecue Chicken – to serve 4
- 4 skinless chicken breasts (not too big)
- 3 tbsp maple syrup
- 1 tbsp wholegrain mustard
- grated zest of 1 orange
Slash the chicken breasts a few times across the top. Put the rest of the ingredients in a shallow dish and swish together. Then add the chicken and turn it over a few times until completely covered. If you have time you can leave it in the fridge for up to 24 hours to marinade (cover the dish with cling film), if not it will still taste great cooked straight away.
Cook the chicken on a barbecue turning once and brushing on any marinade left in the dish. Ours took about 8 minutes in total but cook them longer if necessary.
Serve with a salad and some new potatoes.
Wine Suggestion: We would try a light red here rather than a white wine to complement the chicken. Barbecues intensify flavour and a white wine can easily become overwhelmed. Try an Italian Valpolicella which has a bit of spice and should be able to stand up to the powerful flavours.