Peri Peri Butterflied Chicken with Green Bean Pasta Salad

Peri Peri Butterflied Chicken with Green Bean Pasta Salad

Ready in 45 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, April 1, 2018.

If you cannot use the BBQ tonight, roast chicken in the oven for about 30 minutes, or until cooked through. To cut chicken, simply slice first through the spine, in between the thigh and breast and then between thigh and drum. Cut breast and legs in half.


Ingredients

Peri Peri Chicken

  • 1 butterflied chicken
  • 1 sachet From My Kitchen Peri Peri Blend

Green Bean Pasta Salad

  • ¾ bag orzo pasta
  • 200g green beans
  • ¼ cabbage
  • 1 capsicum
  • 1 pottle herb aioli
  • 2 tsp mild sweet chilli sauce
  • 2 tsp wholegrain mustard
  • 2 tsp white wine vinegar

Steps

  1. Preheat BBQ hot plate and grill to medium. Pat chicken dry and rub all over with From My Kitchen Peri Peri Blend and a drizzle of oil. Season and set aside to marinate for at least 5 minutes. Once marinated, brush BBQ grill with an oiled paper towel. Place peri peri chicken onto 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 through. If the skin is darkening too quickly, reduce temperature. Set aside, covered, to rest.
  2. While chicken is grilling, bring a medium pot of salted water to the boil. Cook pasta for about 12 minutes, until tender. Add beans and cook a further 1 minute, until bright green. Drain well, add to a large bowl and drizzle with oil to prevent sticking.
  3. While pasta cooks, finely shred cabbage until you have 4 cups worth and add to bowl drained pasta will be added to. Slice capsicum 1cm. Set aside to BBQ.
  4. While chicken is resting, drizzle capsicum with oil and season. Cook on BBQ hot plate for about 3 minutes, turning frequently, until tender. Set aside.
  5. Add herb aioli, sweet chilli sauce, mustard and vinegar to bowl with cabbage and pasta and toss to combine. Season to taste. Transfer to a platter and top with capsicum. Cut chicken into pieces.
  6. To serve, divide green bean pasta salad between plates and top with peri peri chicken.