Marinated chicken with minty fresh potato salad
Prep
15-30 mins
Total
55 MIN
Servings
4 Servings
Ingredients
8
Chicken thighs, de-boned, skinned and diced
100 ml
Vegetable oil
120 ml
Lea & Perrins worcestershire sauce
100 ml
Soy sauce
100 ml
Red wine vinegar
1 tsp
Of dijon mustard
2 tbsp
Of tomato ketchup
2 tbsp
Brown sugar
500 g
New potatoes
100 g
Frozen peas
100 ml
Mayonnaise
1
Shallot, finely diced
1
Lemon
2 tbsp
Of extra virgin olive oil
-
A handful of fresh mint, torn up
-
A handful of fresh parsley, chopped
Instructions
Step 1
Pour the vegetable oil, Worcestershire sauce, soy sauce and red wine vinegar into a large bowl.
Step 2
Add the mustard, ketchup and brown sugar.
Step 3
Place the chicken thigh pieces into the bowl and submerge in the marinade.
Step 4
Cover and leave in the fridge for a few hours, overnight is brilliant.
Step 5
Preheat an oven to 200°C.
Step 6
Peel and quarter the potatoes.
Step 7
Boil a pan of water, season with salt and add the potatoes.
Step 8
Cook the potatoes for 15 minutes, or until easy to pierce with a knife, then drain and cool a little.
Step 9
Take the chicken out of the marinade and thread onto soaked wooden skewers.
Step 10
Lay on a grill tray and cook under a medium heat for approximately 10 minutes, turning occasionally.
Step 11
Pour the marinade into a frying pan over a high heat whilst the chicken cooks. Bubble until it becomes a loose syrup.
Step 12
Boil another small pan of salted water and cook the peas for 2 minutes, until bright green and floating.
Step 13
Drain the peas and refresh in cold water.
Step 14
Chuck the mayonnaise, diced shallot, lemon zest, olive oil, mint and parsley into a large bowl and mix.
Step 15
Add in the warm cooked potatoes and peas then toss everything together.
Step 16
Arrange the cooked chicken skewers on a board drizzled with the reduced marinade and serve with the potato salad on the side.
