Chermoula Butterflied Chicken with Potato and Grilled Courgette Salad

Steps

1. Preheat BBQ grill and hot plate to medium. Bring a medium pot of salted water to the boil. Pat chicken dry and rub with chermoula spice mix and a drizzle of oil. Season and set aside to BBQ. Cut potatoes into halves or quarters until roughly the same size (approximately 3cm dice) and add to pot of boiling water. Cook for 13 minutes, until just tender. Drain well and gently return to hot pot to help dry.
2. Brush BBQ grill with an oiled paper towel. Place chicken onto grill, skin-side-down, for about 8 minutes, until browned. If the skin darkens too quickly, reduce temperature. Turn chicken and cook for about 25 minutes, turning every 8-10 minutes, or until chicken is cooked. Set aside, covered, to rest.
3. While chicken is cooking, slice courgettes in half widthways and then into 1cm thick sticks. Drizzle with oil, season and set aside to BBQ. Dice tomatoes 1cm and set aside. Combine chermoula paste and mayonnaise in a small bowl and set aside.
4. When chicken has 10 minutes cook time remaining, cook potatoes on BBQ hot plate for about 10 minutes, until golden. Turn often to ensure even cooking. Set aside in a large bowl. Cook courgettes on BBQ hot plate for about 5 minutes, until just tender.
5. Toss 2 tablespoons chermoula mayo through cooked potatoes and season to taste. Place potatoes on a platter and top with grilled courgette and tomato. Slice chicken as desired.
6. To serve, divide potato salad between plates and top with chicken and a dollop of remaining chermoula mayo.