Name: Bbq chicken with chorizo and bean salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Marinade; 2 teaspoon finely grated lemon zest; handful oregano leaves; 2 teaspoon olive oil; sea salt and cracked black pepper; 1.6 kilogram whole Rangitikei chicken; Chorizo and bean salad; 2 chorizo sausages, sliced; 400 gram tin cannellini beans, drained and rinsed; 400 gram tin butter beans, drained and rinsed; 100 gram baby rocket leaves; 2 spring onions; 1 1/2 table lemon juice; 2 tablespoon extra virgin olive oil

Bbq chicken with chorizo and bean salad

This bbq chicken recipe is a must for your next al fresco lunch! Paired with a delicious chorizo, rocket and bean salad, try this easy dish for a fuss-free family meal

Barbecue chicken with chorizo and bean salad

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

Marinade

2 teaspoon finely grated lemon zest

handful oregano leaves

2 teaspoon olive oil

sea salt and cracked black pepper

1.6 kilogram whole Rangitikei chicken

Chorizo and bean salad

2 chorizo sausages, sliced

400 gram tin cannellini beans, drained and rinsed

400 gram tin butter beans, drained and rinsed

100 gram baby rocket leaves

2 spring onions

1 1/2 table lemon juice

2 tablespoon extra virgin olive oil

Method

1.Preheat barbecue over medium-low heat

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

3.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”)

4.Cook chicken skin – side down in grill side of barbecue for 20mins. Turn and cook for further 20mins until cooked through.

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

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

To get even more flavor from the marinade, rub over the chicken, cover and refrigerate for an hour or two before cooking. Equipment Sharp knife or kitchen scissors; grater; colander; barbecue with id; small bowl; tongs; large mixing bowl
Note

Women's Weekly Food