Marinated Chicken with Minty Fresh Potato Salad
8 chicken thighs, de-boned, skinned and diced
Vegetable oil (100ml)
Lea & Perrins Worcestershire Sauce (120ml)
Soy sauce (100ml)
Red wine vinegar (100ml)
1 tsp of Dijon mustard
2 tbsp of Tomato Ketchup
2 tbsp brown sugar
New potatoes (500g)
Frozen peas (100g)
1 shallot, finely diced
2 tbsp of extra virgin olive oil
A handful of fresh mint, torn up
A handful of fresh parsley, chopped
Pour the vegetable oil, Worcestershire sauce, soy sauce and red wine vinegar into a large bowl.
Add the mustard, ketchup and brown sugar.
Place the chicken thigh pieces into the bowl and submerge in the marinade.
Cover and leave in the fridge for a few hours, overnight is brilliant.
Preheat an oven to 200°C.
Peel and quarter the potatoes.
Boil a pan of water, season with salt and add the potatoes.
Cook the potatoes for 15 minutes, or until easy to pierce with a knife, then drain and cool a little.
Take the chicken out of the marinade and thread onto soaked wooden skewers.
Lay on a grill tray and cook under a medium heat for approximately 10 minutes, turning occasionally.
Pour the marinade into a frying pan over a high heat whilst the chicken cooks. Bubble until it becomes a loose syrup.
Boil another small pan of salted water and cook the peas for 2 minutes, until bright green and floating.
Drain the peas and refresh in cold water.
Chuck the mayonnaise, diced shallot, lemon zest, olive oil, mint and parsley into a large bowl and mix.
Add in the warm cooked potatoes and peas then toss everything together.
Arrange the cooked chicken skewers on a board drizzled with the reduced marinade and serve with the potato salad on the side.
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