Chatting with a friend who has rather enjoyed lockdown, his only apparent gripe is that he is fed up with barbecued chicken. Naturally I berated him, telling him I could think of at least a dozen quick and easy marinades to make the Chardonnay of the meat world tasty and different every time (at least for 12 chicken dinners anyway). I said I would email them to him but then thought I would stick them up here in the hope that some people might add their favourites to the list. Here are four of them... Simplest and easiest of all (but very effective) is a spice mix I bought en vrac at an Auchan supermarket, mixed with a little olive oil and lemon juice. It doesn't really need to be left to marinate at all although there is no harm in letting it sit for a while, of course. A family favourite is Pollo all Diavolo, which we first encountered more than 25 years ago in Gubbio in Italy. It arrived at the table on fire with a big pile of chips. Spicy and delicious, a simple way ...
Musings on wine and occasional other subjects from The Big Red Wine Company's James Bercovici