I have a confession to make: I don’t have a barbecue. I baked these chicken legs up in my oven, then stuck them under the broiler to get them nice and browned. You could do that too, but I admit that the barbecue is probably better. The chicken turns out moist and delicious, and would be wonderful sliced up into wraps, tossed with a salad, or as my teenager suggested, made into chicken burgers.
Photo copyright Karen Humphrey
Two For One BBQ Chicken
Adapted from Whining and Dining by Emma Waverman and Eshun Mott
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
2 tsp dijon mustard
1 tsp maple syrup
2 tbsp chopped fresh thyme (optional)
2 lb boneless skinless chicken breasts
Whisk all the ingredients in a bowl and pour over the chicken, turning to coat. Cover with cling film and let marinate overnight in the fridge. You could get away with less, but I like to let them stand longer.
Pre-heat your grill to medium, then add the chicken. Cook 6-8 minutes per side or until cooked through and the juices run clear.
Makes 4 servings