Barbecued Chicken Quarters with Warm Aioli Recipe
Ingredients
| 4 chicken quarters | ||
| Oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Dried thyme | 2 Teaspoon | |
| Green salad and lemon slices, to serve | ||
| Garlic | 5 Clove (5gm), crushed (AIOLI:) | |
| Egg yolks | 2 (AIOLI:) | |
| 120 ml/4 fl oz/1/2 cup each olive oil and sunflower oil | ||
| Lemon juice | 2 Teaspoon (AIOLI:) | |
| Boiling water | 2 Tablespoon (AIOLI:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Using a skewer, prick the chicken quarters in several places then place them in a shallow dish.
2. Combine the oil, lemon juice, thyme and seasoning, then pour over the chicken, turning to coat the chicken evenly. Set aside for 2 hours.
3. To make the aioli, beat together the garlic and a pinch of salt to make a paste. Add the egg yolks and beat well. Gradually add the oils, drop by drop, beating vigorously, until the mayonnaise becomes creamy and smooth. Add the oils in a thin steady trickle and continue beating until the aioli is thick. Stir in the lemon juice and season with pepper. Set aside in a warm place.
4. Place the chicken on a preheated barbecue (grill) and cook for 25-30 minutes. Brush with the marinade and turn the portions to cook evenly. Remove and arrange on a serving plate.
5. Beat the water into the aioli and turn into a warmed serving bowl. Serve the chicken with the aioli, a green salad and lemon slices.
2. Combine the oil, lemon juice, thyme and seasoning, then pour over the chicken, turning to coat the chicken evenly. Set aside for 2 hours.
3. To make the aioli, beat together the garlic and a pinch of salt to make a paste. Add the egg yolks and beat well. Gradually add the oils, drop by drop, beating vigorously, until the mayonnaise becomes creamy and smooth. Add the oils in a thin steady trickle and continue beating until the aioli is thick. Stir in the lemon juice and season with pepper. Set aside in a warm place.
4. Place the chicken on a preheated barbecue (grill) and cook for 25-30 minutes. Brush with the marinade and turn the portions to cook evenly. Remove and arrange on a serving plate.
5. Beat the water into the aioli and turn into a warmed serving bowl. Serve the chicken with the aioli, a green salad and lemon slices.
Chef
