Chicken > Butterfly Chicken > Boneless Butterflied Chicken

Boneless Butterflied Chicken

INGREDIENTS:

• 1 Boneless Butterflied Chicken
• 300g pumpkin, diced to 2cm cubes
• Olive oil, paprika and ground cumin to season
• 80g baby spinach
• ½ cup uncooked risoni
• 1 teaspoon of red pesto
• ½ cup roughly chopped almonds
• Juice from ½ lemon

METHOD:

• Heat an oiled BBQ hot plate up to medium heat (190°C) with the hood down
• Unfold Boneless Butterflied Chicken and lay skin down on the hot plate
• Cook with hood down for 15 minutes, watching the heat does not get too high
• Lift hood, and flip the entire butterflied chicken to cook on the other side for a further 10 minutes with hood down
• Once done, check the thickest part of the chicken is cooked through. Carve and serve with salad

Pumpkin Salad:

• Preheat a fanforced oven to 190°C
• Place diced pumpkin on a baking tray, and season with oil, cumin and paprika
• Cook pumpkin in oven for 25 minutes
• Cook ½ cup of risoni in boiling water, following packet instructions. When cooked, rinse with cold water, and stir through pesto
• Add all remaining ingredients to salad bowl and toss to combine