April 03, 2016
"Posted for You Want What!? A Recipe Posting Game 2016. Suggested you serve this with #recipe23351 From Recipe+ magazine. Marinating time of 30 minutes not included in times."
- Serving Size: 1 (402.4 g)
- Calories 346.1
- Total Fat - 9 g
- Saturated Fat - 2 g
- Cholesterol - 723.9 mg
- Sodium - 308.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 2.9 g
- Sugars - 3.6 g
- Protein - 55.6 g
- Calcium - 74.5 mg
- Iron - 8.4 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.2 mg
Place chicken breast-side down on a chopping board and using kitchen scissors, cut along each side of the chicken backbone, discard backbone or save and use to make stock.
Turn chicken breast side up and press down to flatten slightly and then place in a large shallow glass dish.
Whisk oil, zest, juice, olives, parsley, garlic, paprika and chilli in a bowl and then pour over the chicken and turn to coat and the cover and chill for 30 minutes to marinate.
Preheat a barbecue with lid to moderately high.
Drain chicken from marinade, discard marinade.
Close barbecue lid and cook chicken for 20 minutes, turn and cook for a further 15 minutes or until browned and cooked through.
Transfer to a heatproof plate and cover with foil and rest for 5 minutes before cutting into serving size pieces.
Add carrots to grill, cook and turn for 3 minutes or until browned and tender and transfer to a bowl and then add beans and toss to combine.
Serve chicken with carrot and beans and salsa verde, if having and lemon wedges.
Tips & Variations
No special items needed.