Go Britain, go! The sun is out and that means one thing… Beach BBQs. I love living by the sea, even though on my part of the south coast we don’t get surf. That being said there are few better things the being stretched out by the shore with friend, music and a BBQ. Nothing fancy this time round, but fingers crossed it won’t be our last this year.
Along with my friends hallmark chilli burgers (who’s recepie I’ve yet to acquire) we had garlic and herb chicken breast and lime and coriander seabass fillet. The chicken I’d do at home as marinating over night will help with the flavour but do the seabass at the beach. I did get a bit of a ribbing for bringing herbs, a sharp knife, garlic, lime and a sharp knife to the beach but whatever.
Not from the shop bbq chicken
- 2 chicken breasts
- 3 garlic cloves
- Fresh coriander
- Fresh parsley
- Fresh thyme
- 1/2 a lemon
- Olive oil
- Salt and pepper
Now if I’m completely honest I didn’t actually make my chicken, it was bought already seasoned from the shop. But, it is so easy to replicate and is a great alternative to the standard burgers I thought I’d write it up anyway. The night before put the chicken between two sheets of cling film and bash with a rolling pin to flatten out. This helps them cook quicker on the bbq and is an easier shape to put in a bun. Put the bashed chicken in a dish and drizzle the juice of half a lemon over. Cut all the herbs, including the garlic, really small and mix together in a bowl with some oil. Rub the chicken with the herbs and leave to sit covered in the fridge over night.
When you get to the bbq, chuck on the fillets and turn when the chicken is cooked through and has a lovely golden colour. Cut into strips if you want to be sure its cooked properly.
Waters edge seabass
- 2 seabass fillet
- 1/2 a lime
- bunch or fresh coriander
- black pepper
- garlic (I have this pot of dried garlic and seasalt which is perfect for this)
Simple lay the fish out and squeeze the lime over. Pressing down whilst rolling the lime on a hard surface makes this an easier job. Scrunch the pepper and garlic over followed by some roughly torn coriander and chuck on the grill. Leave it for about 5mins before turning. Season the otheside once turned. Chuck it on a plate for people to pick at, great beach finger food.
Done and done! Any spare lime or lemon, cut into wedges and chuck in a large rum and coke, sit back and enjoy the weather.