Nicholas (11): Well, it is warmest day of the year so far.
Maureen: And we also found a bazillion bags of charcoal when we cleaned out the shed, so that also drove the decision. But mostly it’s to celebrate the return of barbeque weather. What do you think?
Tim: It’s good, but I don’t think the chicken is that much better than any other marinated chicken we’ve done.
Maureen: I know what you mean. I’m surprised by the taste. I thought it would be very different to this. While it’s good, it’s not that different from any other marinated chicken we’ve put on the grill. What about the coleslaw?
Tim: It’s good.
Maureen: It might have been better if I had sliced it in the food processor, like I usually do, but I thought I could cut it thinly enough by hand. I was wrong. Should I make it again?
Nicholas: I think it’s good.
Tim: I think it’s good, but not substantially better than other barbeque chicken we’ve had.
Maureen: I’m with you. I’m a little disappointed. I had high hopes for this. It was good, but it wasn’t great.
Top tip: You have to marinate the chicken 24 hours before cooking it. I used an old and reliable tip from Nigella when I was marinating: I put everything into a zip-lock bag, which made it easier to flip and move the chicken around in the marinade during the 24 hours it was in it.