I have recently rediscovered Steven Raichlen’s Barbecue Bible website and there’s a good selection of interesting recipes on there. We decided to do a barbie at short notice to take advantage of a rare sunny day in a dreadful English May. We decided on Green Chile (Chilli) Chicken Under Bricks. Chicken breasts are marinated in a mixture of salt, black peppercorns, cumin, garlic, green chilli (we only had red ones), chopped cilantro (coriander), lime juice and olive oil. We didn’t use the bricks as recommended in the recipe, but the chicken was deliciously succulent.
We served the chicken with Delia’s Anya Potato Salad with Shallots and Vinaigrette and mixed leaves with a vinaigrette dressing. An excellent al fresco meal.
We paired the meal with a bottle of Lion’s Gate Sauvignon blanc Semillon 2014, a South African white from Tesco.
The nose was grassy and the palate started slightly sweet, followed by tropical fruit flavours, with a drier finish. The wine was a good match with the barbecued chilli chicken.