Marinated grilled chicken

Marinate it, covered, in the fridge for at least 30 minutes; a few hours gives the flavour more time to develop. Don’t leave raw chicken out on the worktop, and avoid leaving it for a long time in a very acidic marinade, which can make the surface soft.

Cook it over a moderate heat, turning regularly; if the outside starts to char before the middle is done, move it to a cooler part of the barbecue and close the lid. Use a food thermometer to check the thickest part reaches 70°C for 2 minutes, as advised by the Food Standards Agency.

Don’t serve it as it is. Either discard it or bring it to a full boil before using it as a sauce, and keep it separate from cooked chicken until then.

Cool it and put it in the fridge within 1–2 hours, then eat it within 2 days. Reheat it only once, until it is steaming hot all the way through.

Slice it into a pitta or wrap with shredded lettuce, tomato and cucumber, and add yoghurt and mint. It also works well with a British-style mixed salad or sliced over a jacket potato.

The marinated grilled chicken listed has 9.8 g of fat per 100 g, compared with 13.8 g in grilled chicken. The cut of chicken and whether it has skin can affect the amount too.