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BBQ Butterflied Salt & Rosemary Chicken

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

30

minutes

Cooking Time

Ingredients
  • 2 tsp McCormick Adjustable Grinder Sea Salt
  • 1/2 tsp McCormick Adjustable Grinder Black Peppercorns
  • 2 tbsp 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
  • 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
  • Salt and freshly ground black pepper, to taste
Directions
  1. Combine McCormick Salt, Pepper, Rosemary and oil to make a paste. Rub all over chicken.
  2. Preheat BBQ to medium heat or chargrill plate for 30 minutes, turning occasionally until cooked.
  3. While chicken is cooking make salad – 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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