Peri Peri Butterflied Chicken with Pasta Salad

Steps

1. Cook chicken Preheat BBQ hot plate and grill to medium. Pat chicken dry and rub with peri peri blend and a drizzle of oil. Season. Brush BBQ grill with an oiled paper towel. Place chicken on grill, skin side down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes, or until cooked. If the skin is darkening too quickly, reduce temperature. Rest, covered.
2. Cook pasta Bring a large pot of salted water to the boil. Add orzo and cook for about 12 minutes, until tender. Drain then add to a bowl and drizzle with oil to prevent sticking.
3. Prep veggies Finely shred cabbage until you have 4 cups worth and add to bowl the drained orzo will be added to. Trim beans and slice capsicum 1cm. Set both aside to BBQ.
4. Cook veggies While chicken is resting, drizzle beans and capsicum with oil and season. Cook on BBQ hot plate for about 3 minutes, turning frequently, until tender. Set aside.
5. To finish Add herb pesto and mustard mayo to bowl with orzo and cabbage and toss to combine. Season to taste. Transfer to a platter and top with grilled beans and capsicum. Cut chicken into pieces.
6. Serve pasta salad topped with peri peri chicken.