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Boneless Butterflied Chicken

Boneless Butterflied Chicken

INGREDIENTS:

 

  • 1 Boneless Butterflied Chicken
  • 300g pumpkin, diced to 2cm cubes
  • Olive oil, paprika and ground cumin to season
  • 80g baby spinach
  • ½ cup uncooked risoni
  • 1 teaspoon of red pesto
  • ½ cup roughly chopped almonds
  • Juice from ½ lemon

 

METHOD:

 

  • Heat an oiled BBQ hot plate up to medium heat (190°C) with the hood down
  • Unfold Boneless Butterflied Chicken and lay skin down on the hot plate
  • Cook with hood down for 15 minutes, watching the heat does not get too high
  • Lift hood, and flip the entire butterflied chicken to cook on the other side for a further 10 minutes with hood down
  • Once done, check the thickest part of the chicken is cooked through. Carve and serve with salad

Pumpkin Salad:

  • Preheat a fanforced oven to 190°C
  • Place diced pumpkin on a baking tray, and season with oil, cumin and paprika
  • Cook pumpkin in oven for 25 minutes
  • Cook ½ cup of risoni in boiling water, following packet instructions. When cooked, rinse with cold water, and stir through pesto
  • Add all remaining ingredients to salad bowl and toss to combine