Free Range Chicken With Garlic & Lemon Thyme with Boiling Pot Golden Ale

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    Free Range Chicken With Garlic & Lemon Thyme with Boiling Pot Golden Ale

    It is not all wine at the wine store.

    This week TK and Peter talk about a barbecue chicken recipe with the delightfully refreshing and local Boiling Pot Golden Ale.

    Garlic Confit

    Servings: About 1½ cups 

    Ingredients:
    3 heads of garlic, cloves peeled
    1½ cups (or more) grapeseed oil

    Directions:
    Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
    Do Ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.

     

    Free Range Chicken With Garlic & Lemon Thyme

    Prep Time: 20 minutes | Cook Time: 5 minutes | Servings: 6

    Ingredients:
    3 x Free Range Chicken Breasts, sliced on the diagonal approximately 1cm thick
    150 ml Extra Virgin Olive Oil
    8 x Cloves Confit Garlic
    1/2 bunch picked Lemon Thyme
    1/2 a lemon, zested with micro plane
    Salt / White Pepper
    Description:
    Pre-heat your BBQ or Heavy based pan over a high heat
    Place you sliced chicken in a bowl
    Add your Olive oil
    Mush your garlic up with your fingers and add this to your chicken
    Add your fresh thyme & lemon zest
    Set aside covered in the fridge for at least 2 hours
    BBQ or pan fry your chicken, trying to only turn once during the cooking process
    Should only take 1-2mins on each side
    Season with salt & white pepper and allow to rest for 2 mins before serving

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