Barbecued Chicken

RECIPE CATEGORY

BBQ

RECIPE DESCRIPTION


Butterflied Barbecued Chicken with Chimichurri Sauce

 

BBQ Recipes | Chicken Recipes | Easy Recipes | Serves 4 | 35 Minutes

 

INGREDIENTS

4 chicken breast fillets, skinless

3 cloves garlic, roughly chopped

2 tsp Bart Sweet Smoked Paprika

Grated zest of 1 lemon

1 tbsp olive oil

 

For the Chimichurri Sauce

1 echalion shallot, roughly chopped

2 tbsp red wine vinegar

Pinch of chilli flakes

25g pack cooks’ ingredients Flat Leaf Parsley, roughly chopped

15g pack cooks’ ingredients

oregano, roughly chopped

2 tbsp olive oil

 

METHOD

1. Preheat the barbecue or light and leave until the flames have died down and the coals have turned grey. For the chimichurri sauce, place all the ingredients in a food processor and pulse a few times until you have a finely chopped yet coarse mixture – be careful not to over process. Set aside, seasoning with a little salt and a good grinding of black pepper.

 

2. To prepare the chicken, place on a chopping board and, with a sawing motion, slice through each fillet horizontally, making sure not to cut all the way through, then open out.

 

3. In a bowl, combine the garlic, sweet paprika and lemon zest with the olive oil and rub all over the chicken pieces.

 

4. Place the chicken in the centre of the barbecue and grill for 3-4 minutes on each side until cooked through with no pink meat. Serve with the chimichurri sauce. 

 

 

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Recipe courtesy of Waitrose. Find more recipes from Waitrose on the online Waitrose recipe area.



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