Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Modern Australian, Spanish
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Chicken, Easy recipes, Salad
Convenience recipes: four or less

Real Living recipe for BBQ chicken with chorizo and bean salad.

INGREDIENTS

Equipment
Sharp knife or kitchen scissors
Grater
Colander
Barbecue with lid
Small bowl
Tongs
Large mixing bowl

1.6kg whole chicken

Marinade
2 tsp finely grated lemon zest
Handful oregano leaves
2 tsp olive oil
Sea salt & cracked black pepper

Chorizo & bean salad
2 chorizo sausages, sliced
400g tin cannellini beans, drained & rinsed
400g tin butter beans, drained & rinsed
100g baby rocket leaves
2 spring onions
1½ tbsp lemon juice
2 tbsp extra virgin olive oil

METHOD

Preheat barbecue over medium-low heat.

Butterfly chicken Remove backbone by cutting down either side of bird with sharp knife or kitchen scissors. Turn over and press down on breast bone to flatten.

Make marinade Combine zest, oregano and 2 tsp olive oil in small bowl. Season with salt and pepper. Rub marinade over both sides of chicken (see Tip).

Cook chicken skin-side down on grill side of barbecue for 20 mins. Turn and cook for a further 20 mins until cooked through.

Make salad Meanwhile, cook chorizo for 2 mins on either side until crisp. Add to bowl with beans, rocket, spring onions, lemon juice and extra virgin olive oil. Toss well to combine. Season to taste.

Serve Cut chicken into 4 pieces and serve with chorizo, bean salad and a glass of white wine, if desired.

Tip To get even more flavour from the marinade, rub over the chicken, cover and refrigerate for an hour or two before cooking.