Barbecued lemon and garlic chicken
accompanied by asparagus, citrus and cos salad with yoghurt and dill dressing
Recommended with Coates Adelaide Hills Chardonnay 2013
1 whole chicken boned and skinless – ask your butcher to do this
1 lemon - juiced
3 cloves garlic
¼ cup olive oil
Mash garlic, lemon and olive oil together and pour over chicken and allow to marinate for at 3 hours.
When you are ready to serve:
Heat a BBQ on medium. When hot drain chicken and grill on BBQ 2 minutes on one side, turn cook another 2 minutes, turn and repeat until chicken is cooked through. If BBQ is too high and it burns before it’s cooked, finish cooking in an oven 170C.
½ cup Greek style yoghurt
¼ small bunch dill chopped finely
½ lemon juiced
¼ tspn honey
Pinch white pepper and salt to taste
Mix all ingredients together and adjust seasoning to taste. If you would like it as a thinner dressing, add a little water.
1 bunch asparagus, trimmed, blanched and refreshed
1-2 pink grapefruit or other citrus
Small handful pepitas
¼ salad onion sliced finely
Large handful snow peas
1 baby cos lettuce, trimmed, washed and drained
Assemble salad, placing cos on bottom and building up salad gradually adding ingredients as you go. Finally drizzle over yoghurt dressing.
This salad works really well with warm pita either do this in the oven or over the bbq. Use whatever greens are in season, sugar snaps, peas, beans, different lettuce varieties etc.