Summer may be behind us, but who says you can’t grill in autumn? It’s just as lovely to fire up the grill on a sunny fall evening and enjoy crisp, juicy chicken outdoors on the grass or terrace. And if your grilling enthusiasm faded with the summer sun, you can just as well cook the meat in a pan or oven — a good marinade never goes to waste!
I’ve always loved flavor combinations that balance sweet and savory. We’ve all had rosemary chicken or classic marinades countless times, and for me, they’ve become a bit too predictable. So in search of something new and exciting, I decided to blend blackcurrants with wild garlic. The sweet-and-salty contrast creates an exceptional flavor harmony — but of course, taste is personal. The wild garlic brings a subtle garlicky kick and depth, while the blackcurrant adds softness and sweetness. Serve with a barley salad for a perfect match!
Blackcurrant and Wild Garlic Chicken
Ingredients
Preparation
-
Blend the blackcurrants, wild garlic, oil, vinegar, and seasoning into a smooth purée using a hand blender. Cut the chicken fillets into bite-sized pieces, mix them with the marinade, and let sit for at least 3–4 hours or overnight. Grill the marinated chicken and serve with a fresh salad.
