Healthy BBQ Chook

With summer fast approaching here in Australia this is a great recipe for a healthy barbecue option.  I love using this on a butterflied chicken and serving it with some yummy salads.  It’s always a hit!   It’s so easy because once it’s marinated there is really not much else I need to do (as hubby is in charge of the barbecue!), and since it really benefits from being put together a day before – it leaves me more time to chat with our guests.

This is a recipe from The Food Coach  and is seriously easy but very impressive!   Try it with my warm mushroom, walnut and baby spinach salad or my tasty haloumi, green bean and lentil salad.

You will need:

1 free range chicken (ask your butcher to butterfly it for you)

Marinade: (quantity per chicken – i.e. I double this for 2 chickens)

here50 grams preserved lemon rind (2 wedges makes aprox 50 grams) (check out this link for how to make your own preserved lemons)

Juice of 1 lemon

3 cloves crushed garlic (or 3 teaspoons organice minced garlic)

2 teaspoons cumin

1 teaspoon hot paprika

1/3 cup olive oil

1/3 cup chopped coriander (cilantro)

Sea salt/celtic salt to taste

How to make it:

Place the above ingredients in a food processor and blend until it forms a paste.  Using your hands, spread the paste over both sides of the chicken.

Refrigerate overnight if possible or for a few hours to allow the flavours to penetrate the chicken meat.

Cook on a barbeque and serve with your favourite salads!

Enjoy XX