Adam Liaw's barbecued chicken with charred greens and chimichurri
It's probably the chicken that's attracted you to this recipe, but I wrote it mainly because barbecuing is a great way to cook vegies, including leafy greens.
Ingredients
1 whole free-range chicken (about 1.7kg)
¾ cup olive oil
1 tbsp dark soy sauce
2 tbsp white wine vinegar
200g snake beans, or green beans
1 bunch broccolini
1 bunch English spinach
6 thick spring onions
Chimichurri
1 cup fresh flat-leaf parsley, firmly packed
6 cloves garlic, roughly chopped
1 tsp dried oregano
½ cup extra virgin olive oil
2 tbsp white wine vinegar
1 tsp dried chilli flakes (optional)
Method
1. Using kitchen scissors, cut the backbone out of the chicken and reserve it for making stock. Place the chicken in a large bowl and season well with salt and black pepper. Pour over half the olive oil and all of the dark soy sauce and vinegar, rubbing into the chicken. Set aside for about 1 hour.
2. For the chimichurri, roughly chop the parsley, combine all the ingredients in a bowl and stir. Stand for at least 30 minutes before using.
3. Heat a hooded barbecue grill to 160C. Grill the chicken skin-side down for 20 minutes with the lid down, then skin up for a further 20 minutes. If you don't have a hooded barbecue, you can roast the chicken in the oven at 200C fan-forced (220C conventional) for 40 minutes. Rest the chicken for 15 minutes.
4. While the chicken is resting, increase the barbecue heat to high. Drizzle the vegetables liberally with the remaining olive oil and season well with salt. Grill separately in batches until cooked to your liking. Spoon some chimichurri over the chicken, putting the rest in a bowl, and serve with the greens.
Also try Adam Liaw's olive and tomato fusilli.
Source: Tonight's Dinner 2 by Adam Liaw (Hardie Grant), RRP $45. Photography: Steve Brown.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
