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Rate this recipe by McCormick
BBQ Butterflied Salt & Rosemary Chicken
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
McCormick Rosemary Leaves
1 tbsp oil
1 4/5 kg chicken, butterflied
Apple, Cranberry and Pepitas Salad
100 g pre-washed spring greens salad blend
1 large Granny Smith apple, thinly sliced
1/2 cup dried cranberries
1/3 cup pepitas (green pumpkin seeds)
100 g crumbled goat cheese
1/4 cup olive oil
1 1/2 tbsp apple cider vinegar or white wine vinegar
1 1/2 tsp honey
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Combine McCormick Salt, Pepper, Rosemary and oil to make a paste. Rub all over chicken.
Preheat BBQ to medium heat or chargrill plate for 30 minutes, turning occasionally until cooked.
While chicken is cooking make salad – place all ingredients in a bowl and toss with the dressing.
To make the dressing: in a cup or jar combine all ingredients and whisk together.
Serve the chicken cut into pieces alongside the salad.
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