Helen Botham, renal dietitian at Salford Royal, has kindly provided this great recipe for a summer barbecue. This dish, Spicy Barbecue Chicken, makes a great summer meal that is quick and easy to prepare. Using fresh ingredients, it is full of flavour and low in salt.
Ingredients (serves 4)
- 4 Chicken breasts, skinned
- 2 tbsp low-fat natural yoghurt
- 1 tbsp red wine vinegar
- 2 tbsp sunflower oil
- 4 tbsp lemon juice
- 1 Garlic clove, skinned and crushed
- 1 tsp Ginger root, grated
- 1 tsp Paprika
- 1 tsp peppercorns
Method
- Mix the yoghurt, flour, vinegar, oil, garlic and peppercorns with 2 tbsp of lemon juice
- Make slits in the chicken about 1 cm apart and sprinkle with lemon juice
- Place the chicken in a bowl and cover with the yoghurt mixture. Chill for several hours, turning occasionally.
- Grill or barbecue the chicken for 10 to 15 minutes on each side until the juices run clear
Serve with boiled potatoes, rice or couscous and a boiled vegetable or salad of your choice.
Recipe taken from ‘Food with Thought’ cookbook.
