We’re just back from holidays in France and there seems to be a little heatwave going on. You can’t get more straight forward than this for tasty barbecued chicken and a cheat’s aïoli. Less time spent inside and more time to sit in the sun. We actually cooked this back in May when the sun was also shining – serve with some seasonal veg or salad.
Wine Suggestion: one of the wines we picked up on our trip was Chateau du Hureau’s Foudre blanc, 100% Chenin Blanc made and matured in large 20hl oak casks. A good choice.
Chargrilled pepper chicken with lime aïoli – serves 2
- 4-6 skinless boneless chicken thighs
- 1 lime, juiced
- 4 tbsp mayonnaise
- ½ a clove of garlic, crushed
Trim any big bits of fat off the chicken thighs. Lay them out on a piece of cling film and put another piece of cling film on top. Gently bash the chicken with a rolling pin to flatten.
Put the chicken into a dish and add half of the lime juice, 1 tbsp of olive oil, some salt and lots of black pepper. Leave to marinate for about 15 minutes.
To make the aïoli, put the mayonnaise into a dish and add the rest of the lime juice, the garlic and some seasoning. Stir together until combined.
Shake off excess marinade and cook the chicken on a hot griddle or barbecue for about 4 minutes on each side.
Serve with the aïoli. Some chips would also be good.
(Original recipe from BBC Olive Magazine, June 2011.)
Jono & Jules do food & wine 
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