Chargrilled Italian Boneless Butterflied Chicken with Grilled Vegetable Salad

Name: Chargrilled Italian Boneless Butterflied Chicken with Grilled Vegetable Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3-4
Cuisine: Barbeque Bests
Ingredients: 1x Lilydale Boneless Butterflied Rustic Italian Glaze Chicken; Sea salt & cracked black pepper; 1 red capsicum, cut into strips or large chunks; 1 yellow capsicum, cut into strips or large chunks; 1 small eggplant, sliced lengthways into strips; 1 small red onion, cut into wedges; 200g old sourdough, torn into chunks same size as vegetables; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp fresh oregano, roughly chopped; 2 cloves garlic, crushed; Truss tomatoes on the vine; 1 lemon, halved; Salt & pepper

25 mins Prep

30 mins Cook

3-4 Serves

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Chicken

1x Lilydale Boneless Butterflied Rustic Italian Glaze Chicken
Sea salt & cracked black pepper

Vegetables

1 red capsicum, cut into strips or large chunks
1 yellow capsicum, cut into strips or large chunks
1 small eggplant, sliced lengthways into strips
1 small red onion, cut into wedges
200g old sourdough, torn into chunks same size as vegetables
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh oregano, roughly chopped
2 cloves garlic, crushed
Truss tomatoes on the vine
1 lemon, halved
Salt & pepper

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1. Prepare the Vegetables

In a large bowl, toss capsicum, eggplant, onion and sourdough in olive oil, vinegar, oregano, salt and pepper.

2. Grill the Chicken

Barbequing:

Preheat the hooded barbeque to a low to medium heat and lightly oil grill plate.
Place product skin side down on grill plate and cook for 60 minutes, turning halfway.
Ensure the internal temperature reaches 75°C.
Remove product from the barbeque, cover in foil and rest for 15 minutes before serving.

Oven Roasting:

Preheat the oven to 200°C (180°C Fan Forced).
Place the chicken on a lined baking tray and cook for 45 minutes covered in foil, remove foil and cook for an additional 15 minutes or until the internal temperature reaches 75°C.
Cover in foil and let it rest for 15 minutes before serving.

3. Grill the Vegetables

Cook vegetables, sourdough, tomatoes on the vine and lemon on the same grill until charred, about 8 – 10 minutes, turning occasionally. Pro Tip: in order to not burn the bread make sure to only leave it on the grill for 8-10 mins keeping a watchful eye
Vegetables and tomatoes should be smoky, tender, and slightly blistered.

4. Serve

Place the Lilydale Butterflied Boneless Chicken Rustic Italian Glaze on a wooden board, chopped into halves or quarters.
Arrange the grilled vegetables in a bowl.
Dress the chicken with a scatter with fresh parsley and serve with charred lemon halves.