This easy Jamie Oliver chicken marinade is perfect for a quick, flavorful meal. Packed with fresh herbs, zesty lemon, and a touch of heat from red chilli, it’s versatile and made with common ingredients. Perfect for grilling, these tender, juicy chicken skewers pair beautifully with charred lemon for a vibrant and tasty finish.
Ingredients Needed
- 3 cloves of garlic, peeled
- 6 spring onions (or scallions), trimmed
- 1 fresh red chilli
- 1 handful of fresh coriander (cilantro) leaves
- 1 handful of fresh mint leaves
- Zest and juice of 1 lemon
- Olive oil (a small amount, to loosen)
- A pinch of sea salt
- A pinch of black pepper
- 500g (1 lb 2 oz) free-range boneless chicken breast
Optional Additions:
- Very thinly sliced courgettes (zucchini) strips
How To Make Chicken Marinade
- Make the marinade: Place garlic, spring onions, red chilli, coriander, and mint into a food processor. Finely grate in the lemon zest, squeeze in the juice, and blitz until finely chopped. Loosen to a paste with a little olive oil, then season with sea salt and black pepper.
- Marinate the chicken: Cut chicken into 2.5cm (1-inch) chunks, add to the marinade, and stir until well coated. Cover and refrigerate for at least 1 hour.
- Prepare skewers: Thread the chicken onto skewers, alternating with courgette strips if desired. Use wooden skewers (soaked in water) or rosemary stalks.
- Grill: Cook on a barbecue or grill for about 5 minutes, turning regularly, until thoroughly cooked.
- Serve: Serve immediately with charred lemon halves for squeezing over.
Recipe Tips
- Marinate for longer if possible: While 1 hour is good, marinating the chicken for up to 4 hours will make it even more flavorful and tender.
- Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- Cut chicken evenly: Ensure all chicken pieces are the same size so they cook evenly and don’t dry out.
- Preheat the grill: Make sure your grill is hot before cooking. This helps to sear the chicken quickly and lock in juices for tender results.
How To Store And Reheat Leftovers?
- Refrigerate: Let the cooked chicken cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the cooked chicken completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave it in the fridge overnight before reheating or serving cold in a salad or wrap
- Reheat: Heat a non-stick pan over medium heat, add a splash of water or stock, and warm the chicken for 5–7 minutes, stirring occasionally to avoid burning.
Nutrition Facts
Serving Size: 1 chicken thigh (serves 4-6)
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 105mg
- Sodium: 350mg
- Potassium: 280mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 20g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Jalfrezi
- Jamie Oliver Chicken In White Wine And Mushroom Sauce
- Jamie Oliver Chicken Basque
- Jamie Oliver Chicken And Sweet Potato Recipe
Jamie Oliver Chicken Marinade
Description
This easy Jamie Oliver chicken marinade is perfect for a quick, flavorful meal. Packed with fresh herbs, zesty lemon, and a touch of heat from red chilli, it’s versatile and made with common ingredients. Perfect for grilling, these tender, juicy chicken skewers pair beautifully with charred lemon for a vibrant and tasty finish.
Ingredients
Optional Additions:
Instructions
- Make the marinade: Place garlic, spring onions, red chilli, coriander, and mint into a food processor. Finely grate in the lemon zest, squeeze in the juice, and blitz until finely chopped. Loosen to a paste with a little olive oil, then season with sea salt and black pepper.
- Marinate the chicken: Cut chicken into 2.5cm (1-inch) chunks, add to the marinade, and stir until well coated. Cover and refrigerate for at least 1 hour.
- Prepare skewers: Thread the chicken onto skewers, alternating with courgette strips if desired. Use wooden skewers (soaked in water) or rosemary stalks.
- Grill: Cook on a barbecue or grill for about 5 minutes, turning regularly, until thoroughly cooked.
- Serve: Serve immediately with charred lemon halves for squeezing over.
Notes
- Marinate for longer if possible: While 1 hour is good, marinating the chicken for up to 4 hours will make it even more flavorful and tender.
- Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- Cut chicken evenly: Ensure all chicken pieces are the same size so they cook evenly and don’t dry out.
- Preheat the grill: Make sure your grill is hot before cooking. This helps to sear the chicken quickly and lock in juices for tender results.
Jamie Oliver Chicken Marinade