Black Garlic Chimichurri & Farm Salad

15 mins Prep
20 mins Cook
4 Serves

Chef Adam Liaw gathered the finest ingredients from across the famous Hunter Valley to bring you this uniquely mouthwatering recipe.

  • 1 Whole Lilydale Free Range Chicken (about 1.7 kg)
  • 6 thick spring onions
  • 1 bunch English spinach
  • 1 bunch broccolini
  • 1 bunch snake beans
  • 2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to season
  • ¾ cup olive oil

Black Garlic Chimichurri

  • 1 tsp crushed chili (optional)
  • 2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to taste
  • ½ cup extra virgin olive oil
  • 1 tsp dried oregano
  • 2 cloves fresh garlic, roughly chopped
  • 6 cloves black garlic, roughly chopped
  • 1 cup firmly packed fresh flat-leaf parsley

Equipment List

  • Small serving bowl for chimichurri
  • Serving platter for chicken
  • Large wooden cutting board
  • Medium bowl for mixing chimichurri
  • Large bowl (for marinating chicken)
  • A few tablespoons
  • Tongs
  • Large cutting board
  • Chef’s knife
  • Kitchen scissors
  • Barbecue (preferably with hood) – Weber Q or similar
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  1. Using kitchen scissors, cut the backbone out of the chicken and place in a large bowl. Season well with salt and black pepper and pour over half the olive oil and the vinegar, rubbing all over the chicken. Set aside for about 1 hour.
  2. For the black garlic chimichurri, combine all the ingredients in a bowl and stir to combine.Heat a hooded barbecue grill over medium heat. Grill the chicken skin down for 20 minutes (lid down at approximately 160C), and then skin up for a further 20 minutes. Alternatively, roast in the oven at 200C fan for 40 minutes. Rest the chicken for 15 minutes.
  3. While the chicken is resting, heat the barbecue grill over high heat. Drizzle the vegetables with oil and season well with salt. Grill separately in bunches until cooked to your liking.
  4. Serve the chicken on the greens with the chimichurri on the side.
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