Herby, lemony grilled chicken with yoghurt sauce and flatbread

Step 1

To marinate the chicken: add the garlic, herbs, lemon zest, lemon juice, sea salt and three tablespoons of olive oil to a large container for which you have a lid. Stir the ingredients together then add the chicken pieces, stirring again to coat the chicken evenly in the marinade. Put the lid on and leave to marinate in the fridge for 1 hour or up to 24 hours.

Step 2

To make the sauce: add the onion and garlic to a small bowl. Squeeze the lemon juice over the top and allow this to sit while you prepare the vegetables and cook the chicken. This will take the edge off the sharp flavours. Consider using half a lemon if you don't like strong lemon flavour.

Step 3

To cook the chicken: if using a griddle or skillet (see tips above) place over medium heat and add 1 tablespoon of oil (you may need to do this in two batches). Alternatively cook on a BBQ grill without oil. When hot, add the chicken pieces, leaving as many pieces of garlic as possible in the container, and cook for 4-5 minutes until the underside begins to turn golden brown. Flip and cook for another 4-5 minutes until golden brown. Turn down the heat if you feel the chicken is browning too quickly, and remove any pieces of garlic that may be burning. Flip the fillets again and pour over the marinade left in the container (if cooking in two batches, add only half the marinade at this point). Cook for 2-3 minutes, flip again, and cook one last time for 2-3 minutes or until cooked through.

Step 4

To serve, add some of the sauce to the flatbread and arrange the vegetables on top. Cut the chicken into pieces and place on top of the vegetables, along with more sauce as desired.