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BBQ Butterflied Salt & Rosemary Chicken

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

30

minutes

Cooking Time

Ingredients
  • Chicken:
  • 2 tbsp
  • 1 tbsp oil
  • McCormick Adjustable Grinder Sea Salt
  • McCormick Adjustable Grinder Black Peppercorns
  • 1 1/2 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
  • Dressing:
  • 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
Directions
  1. Combine McCormick Rosemary Leaves and oil to make a paste, seasoning well with McCormick Sea Salt and Black Pepper. Rub all over chicken.
  2. Preheat BBQ to medium heat. Place chicken on chargrill plate and cook for 30 minutes, turning occasionally until chicken is cooked through.
  3. While chicken is cooking make the Apple, Cranberry and Pepitas Salad by place all ingredients in a bowl and toss with the dressing.
  4. To make the dressing: in a cup or jar combine all ingredients and whisk together.
  5. Serve the chicken cut into pieces alongside the salad.
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