Easy Grilled Med-Style Chicken for Lazy Nights

This kind of dinner is so underrated. So simple, so versatile, so delicious. There really are no rules when it comes to what flavours you marinate your chicken bits with - so use what I’ve done as simply a guide and have some fun. Always serve with a big salad - and slice the leftovers up to enjoy for lunches this week.

PS. Whenever I make this we eat it too fast so I don’t have a decent photo - this one has been borrowed from The Kitchn.

INGREDIENTS

500g chicken thighs or tenderloins

1 tbsp smoked paprika

2 tsp garlic powder (or use fresh, finely chopped garlic)

1 tsp ground cumin

1 tsp dried herbs – think oregano, thyme, mint, tarragon (whatever you've got!)

Juice & zest of ½ a lemon

1 tbsp extra virgin olive oil (EVOO)

Salt & pepper

Tangy Yoghurt Sauce

1⁄2 cup plain Greek yoghurt

1 tbsp mayo or sour cream

1 tsp Dijon mustard

Juice & zest of the other 1⁄2 lemon

Drizzle of EVOO

Salt & pepper

METHOD

In a bowl, combine all chicken ingredients. Marinate for at least 10 minutes - or up to 10 hours if you’ve got the time.

Mix all sauce ingredients in a small bowl and adjust seasoning to taste.

Heat BBQ or griddle pan to medium-high. Cook chicken in batches, turning to get a nice char. Lower the heat if it starts to burn.

Once cooked through and golden, transfer to a 140°C oven to keep warm. Save the pan juices for serving.

Serve with grilled veggies or a crisp salad - I did this with a bed of shaved fennel, rinsed tin of butter beans, watercress, baby cucumbers, parmesan and picked parsley, which works beautifully with a simple vinaigrette. Also remember to pour the hot pan juices over chicken for more moisture and flavour. YUM.

Buon appetito 🍋