Name: Cider and spice marinated chicken
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: size 14 chicken, butterflied; 300 millilitre apple cider; 2 tablespoon coriander, chopped; juice of 1 lime; 1 tablespoon sesame oil; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; coriander leaves, lemon wedges to serve; Salad; 100 gram baby spinach leaves; 1/2 cup sliced chargrilled capsicum (see tip); 1 avocado, seeded, peeled, sliced; 2 tablespoon olive oil; 1 tablespoon apple cider vinegar

Cider and spice marinated chicken

Apple cider, cayenne pepper, cumin and cinnamon come together perfectly to create this barbecued butterflied chicken. Serve this chicken with a spinach salad for an easy, tasty alfresco dinner

Serves 4

Prep

25M

Cook

45M

Marinate

Total

1H 10M

Ingredients

size 14 chicken, butterflied

300 millilitre apple cider

2 tablespoon coriander, chopped

juice of 1 lime

1 tablespoon sesame oil

2 clove garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

coriander leaves, lemon wedges to serve

Salad

100 gram baby spinach leaves

1/2 cup sliced chargrilled capsicum (see tip)

1 avocado, seeded, peeled, sliced

2 tablespoon olive oil

1 tablespoon apple cider vinegar

Method

Cider and spice marinated chicken

1.Place chicken in a large glass bowl or plastic container. In a large jug, combine remaining ingredients and mix. Season to taste. Pour marinade over chicken, turn to coat, then chill for 2 hours.

2.Bring to room temperature. Preheat a barbecue grill on medium. Brush plate with oil. Cook chicken for 10-12 minutes each side, brushing often with marinade. Close lid, turn burners off under chicken, leaving side burners on. Cook for a further 15-20 minutes (see tip).

3.Scatter chicken with coriander leaves. Serve with salad and lemon wedges.

Salad

4.In a salad bowl, combine spinach, capsicum and avocado. Drizzle with combined oil and vinegar. Season to taste.

Chargrill your own capsicum, removing skin, seeds and membrane, or use those from the deli. -If you have an open barbecue, you can finish cooking chicken in a moderate 180°C oven.

Note