Quick and Easy

Southern BBQ glazed chicken on jewelled basil couscous

This Southern BBQ glazed chicken recipe is summer on a plate! Tender marinated chicken is anchored by a sensational couscous salad packed with basil and pomegranate
Southern BBQ glazed chicken on jewelled basil couscous
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This recipe first appeared in Food magazine.

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Ingredients

Southern BBQ glazed chicken
Jewelled basil couscous
Salad dressing

Method

Southern BBQ glazed chicken

1.Slice chicken breasts horizontally to make fillets. Place between plastic wrap and pound so the pieces are all of an even thickness.
2.Make a brine by combining water, salt, thyme, lemon, garlic, peppercorns and bay leaves in a large bowl. Soak chicken in the brine for at least 30 minutes.
3.Prepare the jewelled basil couscous and salad dressing (see below).
4.Heat barbecue for 15 minutes to high. Dip kitchen paper in the oil and use barbecue tongs to rub it onto the grill.
5.Remove chicken from brine and pat dry with kitchen paper.
6.Mix barbecue sauce with honey and brush onto chicken. Place chicken on the oiled grill – don’t try to move until they lift off easily, around 5 minutes. Baste with more sauce and then grill other side. Chicken is cooked when it reaches an internal temperature of 75°C.
7.Pour the dressing over the jewelled basil couscous and mix together. Top with the chicken.

Jewelled basil couscous

8.Boil the couscous for 8-10 minutes or until cooked. Drain and set aside to cool. In a large bowl, place the spinach, tomatoes, red onion, capsicum, pomegranate seeds, pomegranate juice and basil. Add the cooled couscous and toss together.

Salad dressing

9.In a small bowl combine the oil, vinegar, pomegranate molasses, oregano, garlic and allspice and mix together. Season with salt and pepper, if desired.
  • Brining the chicken keeps it tender and prevents it becoming dry before it is completely cooked. If using chicken with a bone in, precook in the oven and finish on the barbecue. If you don’t have pomegranate molasses, substitute with balsamic vinegar and a little honey. – PER SERVE Energy 749kcal, 3136kj • Protein 48.9g • Total Fat 29g • Saturated Fat 5.3g • Carbohydrate 71.3g • Fibre 6.7g
Note

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