Honey marinated barbecue chicken

Method

1. Preheat a barbecue to a medium heat. If you are using a grill, wait until the chicken is marinted long enough before preheating it.

2. Place the honey, chopped coriander, lemon juice and white wine in a saucepan and bring to the boil.

3. Remove the pan from the heat, add the olive oil and season to taste with salt and pepper.

4. Place the chicken in the marinade and refrigerate for at least one hour.

5. Grill the chicken for about 15 minutes, and then add the fennel and plum tomato, basting frequently with the marinade. Grill for a further five minutes or so, until the chicken is cooked though.

6. While the chicken is grilling, heat the butter in a saucepan and fry the mushrooms, cherry tomatoes, and leeks for three to four minutes. Keep warm.

7. Spoon the hot mashed potatoes into the centre of four plates, top with the mushrooms mixture and place the chicken on top with the fennel and plum tomato. Serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

100ml Honey
1 bunch Coriander, chopped
1 lemon, juice
60ml White wine
140ml Olive oil
4 chicken supremes, each 175g
2 medium fennel bulbs, sliced
2 medium plum tomatoes
25g Butter, at room temperature
100g shitake mushrooms
8 cherry tomatoes
300g leek, chopped
450g Potatoes, cooked and mashed

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Great discounts on cookware