Method:

  • Start off by placing the herbs, spring onion and garlic into a food processor.
  • Add the juice of a lemon and some olive oil.
  • Blitz until you have a pesto type purée, add olive oil as required to achieve this.
  • Place the purée into a large bowl and mix 50/50 with the natural yoghurt.
  • Season generously. You end up with a bright green marinade!
  • Place the prepared chicken into a large dish or deep tray.
  • Pour over the marinade.
  • Marinade for as long as possible, preferably the night before or on the morning of cooking.
  • To cook, simply BBQ the chicken pieces on a low-moderate heat.
  • Breasts will take 10-15mins while thighs and drummers will take about 25mins.
  • Turn every few minutes.
  • This is great served with a green salad, BBQ chips, and my pineapple and plum chutney :-)