BBQ Butterflied Salt & Rosemary Chicken
4
peopleServes
20
minutesPreparation Time
30
minutesCooking Time
Ingredients
- Chicken:
- 2 tbsp McCormick Rosemary Leaves
- 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
- Combine McCormick Rosemary Leaves and oil to make a paste, seasoning well with McCormick Sea Salt and Black Pepper. Rub all over chicken.
- Preheat BBQ to medium heat. Place chicken on chargrill plate and cook for 30 minutes, turning occasionally until chicken is cooked through.
- While chicken is cooking make the Apple, Cranberry and Pepitas Salad by 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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