Be generous with flavourings, a pinch of this and a pinch of that doesn't boost flavours. Think tablespoons rather than teaspoons and stick with two or three big flavours. Great combinations include:
- Garlic, rosemary and grated orange rind
- Seeded mustard, chives and a little red wine
- The classic - lemon, olive oil, garlic and thyme
- Marinate the chicken in a bag. It's easy and there's less mess. Add the flavourings to a sturdy zip lock bag then add the chicken and seal the bag (squeeze out air before sealing). Flip the bag, and then massage the marinade into the pieces.
- Refrigerate for 2 to 24 hours.
- Remove the chicken from the marinade and pat dry with paper towel so it's not wet when you add it to the pan, grill or barbecue. This way it will brown well and flavour up nicely.
Spice and herb rubs add instant flavour to chicken
Easy to make and use, spice rubs ensure chicken remains dry and browns well when rubbed with a herb or spice mix.
- First brush or rub a little oil over the chicken before you add the rub so it adheres.
- Use your fingers to massage the rub on both sides for maximum flavour. If you're using halved, whole chicken, rub it on the skin and the bones too.
- Let the chicken sit for 10-15 minutes for the flavours to be absorbed.
- Cook it over a moderately-high heat until cooked all the way through.
- Squeeze or brush the chicken with a little lemon juice as it cooks, to keep it moist and stop the rub mixture from burning.
Basic chicken rub
- 2 tbsp sweet paprika
- 2 tbsp garlic or onion powder
- 2 tbsp dried oregano leaves
- 2 tbsp sea salt flakes
- 1 tbsp brown sugar
- 2 tsp ground black pepper
Combine the ingredients in a jar. Mix well. Shake out a small amount to use - starting with a small amount means you can always add more. Keep remaining rub for up to 2 weeks in a cool, dark spot.