* 4 slices bread
* 1 lemon
* 2 teaspoons mint sauce
* 4 ch,icken joints
* 2 tablespoons oil
* 50 g (2 oz) butter, melted

1. Roughly break the bread and put the pieces in a bowl. Coarsely grate the lemon rind and squeeze the juice. Add to the bowl with the mint sauce and then mash together with a fork until well mixed.
2. Gently lift the skin from the breast part of the chicken and pack the mint stuffing under the skin.
3. Grill the stuffed chicken joints, bone-side down, over hot coals on a preheated barbecue for about 15 minutes. Brush them with the oil and melted butter, then turn them over and grill for a further 10 minutes on the other side. Serve at once with a crisp salad and sliced tomatoes tossed in vinaigrette.

Serves: 4

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