This is a real summer dish if you have access to fresh herbs!

Serves 4-8 people

Ingredients:
8 Chicken pieces, skinned and slashed
very large bunch of very fresh herbs from the garden: Parsley, Sage, Thyme, Marjoram, Oregano
4 Cloves of Garlic
2 Spring onions
Salt and pepper
Lemon Juice
Sugar
Olive oil.
Natural Yoghurt

This couldn't be simpler. If you have a garden full of herbs this is a great way to make use of them.

Start off by placing the herbs, spring onion and garlic into a food processor. Add the juice of a lemon and some olive oil. Blitz until you have a pesto type purée, add olive oil as required to achieve this.

Place the purée into a large bowl and mix 50/50 with the natural yoghurt. Season generously. You end up with a bright green marinade! Place the prepared chicken into a large dish or deep tray. Pour over the marinade. Marinade for as long as possible, preferably the night before or on the morning of cooking.

To cook, simply BBQ the chicken pieces on a low-moderate heat. Breasts will take 10-15mins while thighs and drummers will take about 25mins. Turn every few minutes.

This is great served with a green salad, BBQ chips, and my Pineapple and plum chutney (see recipe).