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

Peter Marchant
2021-09-01T17:08:20+10:00

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