If you’re new to marinating, read this simple guide to start understanding what is happening. You might also find this recipe (brining chicken breasts) interesting, in honour of the origin of the word ‘marinate’ meaning ‘from the sea’.

This time I went for a seemingly more complicated approach, which really is just as simple. For this recipe you will need enough milk to cover your meat completely, and a number of spices. I used 1 teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon dried chili, 1 teaspoon dried garlic flakes, and 1/2 teaspoon ground black pepper. You should vary the amounts according to taste, and use spices that you like, noting that some of the spices will be diluted in the milk. For chicken it will suffice to let the marinate do its work for about 2 hours in the fridge.


For the beetroots: I used ready-to-eat beetroots which you can buy boiled and peeled, and extremely convenient. If using fresh, find how to prepare it here. Then chop into quarters, add a dash of olive oil and place in an oven dish with the chicken (you can add the marinade too as it will have plenty of time to boil in the oven).

Cook in a pre-heated oven at 200 degrees for about 40-50 minutes until the chicken is cooked through. The meat thermometer should read 165 F / 74 C for cooked chicken. Toss the beetroot half way through to ensure even roasting.



With this method, everyone can have their favourite herbs/spices or condiments with their portion of chicken.

This is how I made mine (two ways).

I used boneless chicken thighs but you can also use breast meat and since you’ll be closing it in foil, it shouldn’t dry up.

Prepare a square piece of foil with ample space to fold over into an envelope shape and turn the edges twice to secure it.

Lay your chicken breast or boneless thigh in the middle of the foil sheet. Add your choice of condiments, I used:

– some sprigs of thyme, garlic slices from 1 clove and 1 tablespoon of olive oil

– 1/3 cup BBQ sauce and 2 chopped shallots

Preheat your airfryer or fan oven set at 200 degrees. Cook for 20 minutes, then pierce the envelope slightly with a fork, lower the heat to 180 degrees and cook for another 15 minutes. Let the envelope cool for a few minutes before opening and do so carefully as the steam coming out will be very hot.