Butterflied Chicken with Italian Bulgur Pilaf and Salad

Butterflied Chicken with Italian Bulgur Pilaf and Salad

Ready in 45 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 11, 2018.
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Chopping basil releases plenty of fragrance and flavour. Make sure to keep the lid on the bulgur as it steams, as the residual heat will be needed to cook to bulgur.

Ingredients

Butterflied Chicken

  • 1 lemon and herb butterflied chicken

Italian Bulgur Pilaf

  • 1 tablespoon olive oil
  • 1 pack From My Kitchen Italian Bulgur
  • 1 cup chicken stock
  • ¾ cup water
  • 1 courgette
  • 2 tablespoons mayonnaise

Salad

  • 2 teaspoons olive oil
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon balsamic vinegar
  • ½ telegraph cucumber *
  • 2 tablespoons basil leaves
  • 100g mesclun

Steps

  1. Preheat BBQ grill to medium. Use a paper towel to spread a little oil on the grill. Cook chicken on grill, skin-side-down, for 8-10 minutes, until skin is starting to brown.
  2. Turn chicken over and cook a further 25-30 minutes, turning every 8-10 minutes to ensure even cooking, or until cooked through. Set aside to rest for 10 minutes.
  3. While chicken cooks, add oil and Italian bulgur to a medium pot and cook on medium heat for 1-2 minutes, until fragrant. Add stock, water and a pinch salt and bring to the boil. Cover with a tight-fitting lid and remove from heat. Leave to steam for about 20 minutes, until tender.
  4. Grate courgette. Once Italian bulgur is cooked, fold through courgette and mayonnaise. Season to taste.
  5. In a medium bowl whisk olive oil, mustard and vinegar. Dice cucumber 1cm and finely chop basil. Add to bowl with dressing, along with mesclun. Toss to combine and season to taste. Slice chicken or portion into joints.
  6. To serve, divide Italian bulgur pilaf between plates, top with chicken and serve salad on the side.