Yogurt and Grain Mustard Barbecue Marinade
A sweet mustard-yogurt marinade for barbecued or roasted chicken, served with a tangy green bean salad in a mustard vinaigrette.
Ingredients
- 300ml whole milk yogurt
- 4 tbsp English wholegrain mustard
- Juice of 1 lemon
- 1 whole chicken, jointed into 4, each piece scored with a knife
- 400g green beans (Bobby, French/string, or runner beans)
- 1 heaped tbsp English mustard
- 2 tsp caster sugar
- 1 tbsp white wine or cider vinegar
- 1 tbsp water
- 5 tbsp groundnut oil
- 1 garlic clove, peeled
- 1/2 tsp salt
- 1 tbsp crème fraîche
- A few shallots, sliced, to serve
Instructions
- For the marinade, combine the yogurt, mustard and lemon juice in a bowl and mix well.
- Add the chicken pieces and coat them thoroughly in the marinade. Leave to marinate for 3-4 hours.
- Preheat the oven to 180°C (fan 160°C/gas mark 4). Place the chicken in a roasting pan and bake for about 1 hour until golden and cooked through.
- For the green bean salad, blanch the green beans in boiling water for 2-3 minutes until just tender, then drain and refresh under cold water.
- To make the dressing, put the mustard in a jar with the caster sugar, vinegar and water and mix well.
- Add the groundnut oil, garlic clove, salt and crème fraîche and mix until well emulsified.
- Toss the dressing through the green beans and scatter over the sliced shallots to serve.