Lemon Balm BBQ Chicken and Jacket Potato

Lemon Balm BBQ Chicken and Jacket Potato

Jacket potato is not a dish I often cook. I know there are loads of toppings we could have with a jacket but I have eaten the usual toppings like tuna mayo, cheese, beans a lot. The other week I did a meat order online. As I was browsing the internet I saw that chicken thigh meat is fair cheap. I decided to order a couple of packets and I’m so pleased I did.

Once I had ordered this delicious meat I started to think about using the chicken with not only potatoes but lemon balm as well. It sounds strange to write that but I have recently been learning about lemon balm and it’s health benefits.

Lemon balm is from the same family as mint. It’s a herb that can be used to treat anxiety through to menstrual problems. I recently brought a pot from my local garden centre to grow in the garden. For me, adding flavour to my dishes makes them so tasty and the lemon balm with the smokey BBQ spices worked so well. It’s definitely one meal I will be eating again.

Have you tried lemon balm in your cooking before and if so what dishes do you add it too? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4


  • Slow cooker
  • Oven
  • Plate or board
  • Sharp knife
  • Chopping board
  • Potato peeler
  • Saucepan
  • Stirring spoon
  • Teaspoon
  • Tablespoon
  • Baking tray x 2
  • Skewer
  • Blender
  • Forks x 2


  • Chicken thighs x 500g
  • Lemon balm x 1 small handful
  • Rosemary x 1 – 2 sprigs
  • Smoked paprika x 1 tsp
  • Ground ginger x 1 tsp
  • Ground cumin x 1 tsp
  • Garlic granules x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Cayenne pepper x 1/4 tsp
  • Dried mixed herbs x 1 tsp
  • Tomato puree x 1 tbsp
  • Tamari x tbsp
  • Onion x 1
  • Courgette x 1 large
  • Tomatoes x 1 400g tin
  • Chicken stock x 250 mls
  • Potatoes or sweet potatoes x 4 large
  • Salad to garnish x 4 servings (optional)
  • Oil for the pan


  • Put the chicken thigh meat in the slow cooker and cook for 3 – 4 hours on high and 5 – 6 hours on low.
  • If using the oven preheat the oven to 180°C or gas mark 4.
  • Once the oven has heated place the thighs onto a pre greased baking tray.
  • Put the thighs into the oven and cook for about 25 – 30 minutes or until the juices run clear.
  • To check the chicken put a skewer in the thigh and let the juices run out.
  • If they are clear the chicken is cooked so remove it.
  • However if they are not clear then put the chicken back into the oven for another 5 minutes until the juice run clear.
  • When the chicken in cooked remove from the oven and leave to sit for a good 10 minutes.
  • Remove the chicken from the baking tray on to a plate or carving board and set to one side.
  • This is the same with the slow cooker too.
  • Preheat the oven to 200°C or gas mark 5 if not already heated.
  • Wash the potatoes and piece them with a folk several times before placing them in a baking tray.
  • Put the potatoes into the oven and cook for an hour.
  • Peel the courgette and grate it.
  • Next peel, slice and dice the onion.
  • Now put the large saucepan onto a high heat and add oil to the base of the pan.
  • When the pan is hot add the onion and fry until the start to soften.
  • Next add in the courgette and fry until these start to soften too.
  • It should take around 5 minutes to soften these vegetables down.
  • Once they start to soften add in the smoked paprika, ground ginger, ground cumin, garlic granules, ground sweet cinnamon, cayenne pepper and dried mixed herbs.
  • If the ingredients start to stick, turn the heat down and add a little bit of water.
  • Then continue to fry these ingredients for another 5 – 10 minutes.
  • Once the ingredients are really soft pour over the tomatoes and chicken stock.
  • Add in the tomato puree and tamari too.
  • Bring these ingredients to the boil then leave to simmer.
  • Now add in the rosemary and lemon balm.
  • Leave to simmer to reduce the sauce until it becomes slightly jammie.
  • Remove from the heat and pour the sauce into the blend.
  • Blend until smooth and pour back into the pan.
  • Put onto a low heat to keep in warm
  • Shred the chicken with two forks and discard of the bones.
  • Place the chicken in the sauce and remove it from the heat.
  • Then remove the jackets and cut in half.
  • Add a quarter of the sauce to each potato.
  • Then serve and enjoy.
Lemon Balm BBQ Chicken and Jacket Potato

Lemon Balm BBQ Chicken and Jacket Potato was a hit with my husband Howard and myself. Sadly my son Ted, who is eight, didn’t enjoy the flavour of this dish that much. I think I may have put a little bit to much cayenne pepper in the sauce. Next time I will try to remember not to put as much pepper into it. This meal could be made in advance or if you are not a fan of potatoes I think this would taste great with pasta or rice too. Plus it can be made in bulk and stored in the freezer for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx