TRY THIS RECIPE: Portuguese-Style BBQ Chicken
After feasting over Christmas, it's time to lighten up! Here's a spicy chicken dish that can be cooked outside on the BBQ along with a tasty salad to help cool your tastebuds.
Portuguese-Style BBQ'd Chicken
Lemon wedges and hot potato chips, to serve
5-7 small fresh red birdseye chillies, roughly chopped
2 long red chillies, roughly chopped
3 garlic cloves, roughly chopped
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon SAXA Pink Himalayan Salt Flakes
To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw-top jar or plastic container.
Place chicken, breast side up, on a clean work surface. Use poultry shears to cut breast in half, splitting breast bone. Press chicken to open flat. Cut on either side of backbone and discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel.
Preheat barbecue grill on high. Use a knife to make 5mm-deep and 4cm-long cuts into chicken flesh. Reserve 2 ½ tablespoons chilli sauce. Brush underside of chicken with some remaining chilli sauce.
Reduce heat to medium. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce and serve immediately with lemon wedges and chips.
Recipes source: taste.com.au
Brown Rice & Vegetable Salad with Basil Dressing
2 onions, cooked, cut into halves
250g packet 90-second brown rice
1 zucchini, halved lengthways, sliced
125g cherry tomatoes, halved
½ yellow capsicum, thinly sliced
2 teaspoons wholegrain mustard
1 ½ tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh basil leaves, roughly chopped
1 tablespoon fresh mint leaves, roughly chopped
Mint & basil leaves, extra, to serve
Microwave rice following packet directions. Transfer to a bowl.
Stir in zucchini. Cover. Stand for 5 minutes. Allow to cool.
Add onion, tomato and capsicum to rice mixture.
Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss well to combine. Season with salt and pepper to taste. Top with basil and mint leaves to serve.