This is such a simple dish, that I’m not sure it even counts as a recipe as such. However, it really packs a punch of flavour, so it’s a must have BBQ or outdoor grill dish this summer. The vinegar and lemon in the dressing give a subtle sharpness, with the sweetness from the honey and sugar helping to balance it all whilst giving the skin a beautiful colour.
We’ve suggested serving with a nice salad and campfire potatoes, but you could pretty much serve this with anything and still have a winner. Fried or chipped potatoes, or even a good potato salad, with plenty of fresh summer veg. It’s entirely up to you.
Italian Dressing Chicken
- Large Zip Lock Bag
- 1 whole Chicken jointed into 8 pieces
- 30 ml White Wine Vinegar
- 2 cloves Garlic peeled and finely chopped
- 1.5 tsp Dijon Mustard with Honey
- 1.5 tsp Dried Oregano
- 1.5 tsp Dried Basil
- .5 tsp Salt
- .5 tsp Ground Black Pepper
- .5 tsp Caster Sugar
- 1 whole Lemon zest and juice
- 90 ml Extra Virgin Olive Oil
- Pour the vinegar and lemon juice into a small bowl. Then add in the mustard, and whisk until well combined. Add in the garlic, oregano, basil, salt, pepper, and sugar, and whisk again until all combined. Whilst whisking, slowly add the oil, ensuring it emulsifies into consistent dressing.
- The chicken should be jointed into drumsticks, thighs, and the breast (on the bone) removed from the lower carcass and cut into two pieces, giving 8 pieces in total. Place in the ziplock bag, add in the dressing and massage it around the chicken to ensure it's well covered. Chill in the fridge for at least 4 hours, ideally overnight.
- When you're ready to cook, remove the chicken from the marinade, shaking off any excess but ensuring each piece is coated. Cook over a medium heat grill, be it BBQ, firepit, or grill pan, until golden brown all over and cooked through (internal temp of 75C, and any juices run clear).
- Serve with plenty of salad and campfire potatoes.