Well, ladies and gentlemen, it seems our first (well, our first official..) recipe was a massive hit and you have came to our site in droves… I’m endlessly flattered.
It’s not too bad going for a humble steak recipe ( https://tinyurl.com/2s4zt49e that has not only touched tastebuds at home but also afar, reaching the far corners of Colnee (County Meath) Ireland, Forest City (North Carolina) USA and Luleå, Sweden..
I certainly hope this new regular feature continues to be a hit with you so many of you all and you create such in an Outdoor Kitchen which we have provided for you, here at Burton Living.
Our latest recipe is a delicious alternative to steak that tastes extraordinary and comes with a classic twist, that will leave your tastebuds rejoicing.
Look no further and let me introduce to you: Grilled, Citrus and Herb Chicken.
It’s punchy, it’s succulent and unlike anything you will have ever tasted before.
It’s time for me to stop droning on (Sorry!) and time to tell you just how to bring this tantalising and delicious Grilled, Citrus and Herb Chicken to life.
You will need the following:
4 boneless, skinless chicken breasts.
2 tablespoons of Tubby Toms "El Loco" rub.
1/4 cup of olive oil.
The juice and zest of 2 lemons.
The juice and zest of 1 orange.
3 cloves of garlic, minced.
1 sprig of fresh rosemary, chopped.
1 sprig of fresh thyme, chopped.
1 teaspoon of Blackthorn sea salt.
1/2 teaspoon of ground black pepper.
If you find yourself with a much larger appetite, you can also turn this dish into a main meal, where by combining the following grilled vegetables, such will become a hearty and tasteful dish:
Grilled Vegetables (optional):
1 courgette, roughly sliced.
1 yellow squash, roughly sliced.
1 red bell pepper, cut into thin strips.
1 red onion, sliced roughly.
Olive oil.
Blackthorn sea salt and ground black pepper to taste.
First things first, we need to prepare our marinade for this colourful dish (I know, I know.. it’s going to feel like a long 2 hours but I promise you, it’s going to be absolutely worth it in the end once that grill is fired up).
To prepare our fantastic marinade, you will need to take a bowl and whisk together the olive oil, lemon juice, lemon zest, orange juice and orange zest, as well as the minced garlic, rosemary, thyme, salt and finally pepper. (Corr, you are going to be busy..)
Once your marinade has been prepared, it’s important to place the chicken breasts in a large, resealable plastic bag or shallow dish and leave to rest the breasts in the marinade and sit such in the fridge for at least 2 hours. (If you can bear to wait that long.)
Once those (long and painful..) two hours have finally passed (Phew!), it’s time to preheat and prepare your Kamado Joe, making sure such is set up for direct grilling and is set to preheat to around 190°C (375°F).
Now your Kamado Joe is preheating nicely, it’s time to remove the chicken breasts from that ever so fragrant marinade and gently pat dry, making sure not to lose too much of the marinade.
Now it’s the fun part and now we are going to evenly coat the breasts in Tubby Tom’s ‘El Loco’ rub, which will give those tender breasts a further kick of guranteed flavour.
Once your Kamado Joe has reached the temperature of190°C (375°F), it should be fired up and ready to go and you’ll finally be able to grill those succulent chicken breasts that you’ve patiently been waiting for.
Carefully open the dome of your Kamado Joe, being sure to ‘burp’ such before opening the ceramic dome fully and allow any white heat to escape (This will help to prevent you from injuring yourself and those stood closely around you.)
Once the dome has been opened fully, it’s important that each breast is grilled for roughly around 6 - 8 minutes, on each side, using the grill grids that are sat directly over the naked flames (or at least until the internal temperature of each breast has reached around 74°C (165°F)
Once each breast has been grilled fully, carefully remove from the grill and allow the chicken rest on the side (No, not you, your turn will come soon enough..) for around 5 minutes before serving.
If you’re looking to turn such into a full main meal for everyone to enjoy, slice the vegetables and toss in a bowl with olive oil, salt and pepper.
Once tossed in the mixture throughly, carefully grill the vegetables for around 4 - 5 minutes on each side (or until they are tender to the touch and slightly charred.)
At last, the wait is finally over, it’s time to serve the grilled chicken (with the grilled vegetables on the side, if you’ve decided to go the whole way) and sit back and enjoy!.
Garnish with additional lemon or orange wedges (or both, the choice is yours!) and enjoy a summer meal with a citrus and flavourful twist!
Just don’t forget those cocktails! (You don’t want to let the Mother-in-Law down..)
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