Just a few kilometers off the mainland coast of Croatia lies Island Rab – this is where we spend most of time during the summer vacation. During these hot summer days our family spends most of our time lounging at the beach, enjoying our time under the sun and in the cool water of the Adriatic sea. When lunch time rolls around we want to be able to prepare something easy, quick and delicious and nothing screams summer better than fire grilled chicken. In the morning I marinate the chicken with this tasty recipe and leave to steep for five to six hours. By the time we get back from the beach, all we have to do is prepare the fire and grill our chicken.
Most marinates tend to get better the longer you leave it to bathe, but this one is an exception. I’ve tried all different kinds of marinating times and around five to six hours yields the best end product. If you are grilling your chicken, make sure to slice (or pound) your chicken breasts into very even pieces before marinating. That way they’ve soaked up all the delicious flavor from the marinade and are right ready to go on the grill and to cook evenly. The other way to add some of the delicious marinade flavor is to brush leftover marinade on the chicken as you grill.
finger-licking spicy mustard + mayo chicken marinade
- nine hundred grams whole chicken
- three quarters of a cup of extra virgin olive oil
- one tablespoon of sea salt
- two teaspoons of freshly ground black pepper
- half a teaspoon of white ground pepper
- one and a half tablespoons of dijon mustard
- two tablespoons of mayonnaise
- one teaspoon of cayenne pepper
- half a lemon, juiced
- four cloves of garlic, peeled
- six flat leaf parsley sprigs
To prepare the chicken, place the chicken in a zip-loc bag and seal, pressing out as much air as possible. Pound the chicken lightly using a rolling pin.
In a small mixing bowl, combine the olive oil, sea salt, white and black pepper, mustard, mayonnaise, cayenne pepper and lemon juice.
Add the marinade to the zip-loc bag and leave to bathe for five to six hours.
Once that time has passed, place chicken in a large baking pan or caster and add the garlic and parsely as desired.
Grill the chicken over a hot fire for fifty-five to sixty minutes or the chicken has cooked through. As you grill, brush leftover marinade on the chicken. Serve with cubed potatoes and vegetables.