BBQ Chicken with Chorizo & Potato Salad
Fire up the barbie for fresh BBQ chicken and smoky chorizo potato salad. It’s an easy, flavour-packed winner for the whole whānau.
Ingredients
- 4 potatoes, peeled and diced
- 1 cup frozen broad beans, podded
- 400 grams chicken breast, skin removed and cut into 8 pieces
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup parsley, chopped
- 1 teaspoons lemon juice
- 1/2 red onion, sliced
- 100 grams chorizo sausage, sliced
- 2 tomatoes, sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons oil
- 1 cup spinach greens
- 4 potatoes, peeled and diced
- 1 cup frozen broad beans, podded
- 400 grams chicken breast, skin removed and cut into 8 pieces
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup parsley, chopped
- 1 teaspoons lemon juice
- 1/2 red onion, sliced
- 100 grams chorizo sausage, sliced
- 2 tomatoes, sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons oil
- 1 cup spinach greens
- Step 1 of 4Cook potatoes in a pan of salted boiling water for 10 minutes, or until just tender. Drain, reserving the water for the broad beans and set aside. Return water to the stove and blanch broad beans. Remove from pod. Set aside.
- Step 2 of 4Place chicken into a shallow dish and gently massage salt, pepper, oil and 1 Tbsp chopped parsley into it. Leave for a couple of minutes while your griddle pan heats up. When hot, add chicken, reduce heat to medium and cook for 4 minutes each side or until cooked through. Squeeze over lemon and rest.
- Step 3 of 4Meanwhile, heat a pan on high and add oil, or alternatively heat a BBQ hot plate. Add onion and cook until softened. Add chorizo, combining together. Cook for at least 3 minutes, you should see the oil coming from the chorizo, then add potatoes, beans and combine. Toss in tomatoes and vinegar. When tomatoes are just beginning to break up, add remaining parsley and spinach. Cook until just wilted.
- Step 4 of 4Season and serve topped with the chicken.
Method
- Step 1 of 4Cook potatoes in a pan of salted boiling water for 10 minutes, or until just tender. Drain, reserving the water for the broad beans and set aside. Return water to the stove and blanch broad beans. Remove from pod. Set aside.
- Step 2 of 4Place chicken into a shallow dish and gently massage salt, pepper, oil and 1 Tbsp chopped parsley into it. Leave for a couple of minutes while your griddle pan heats up. When hot, add chicken, reduce heat to medium and cook for 4 minutes each side or until cooked through. Squeeze over lemon and rest.
- Step 3 of 4Meanwhile, heat a pan on high and add oil, or alternatively heat a BBQ hot plate. Add onion and cook until softened. Add chorizo, combining together. Cook for at least 3 minutes, you should see the oil coming from the chorizo, then add potatoes, beans and combine. Toss in tomatoes and vinegar. When tomatoes are just beginning to break up, add remaining parsley and spinach. Cook until just wilted.
- Step 4 of 4Season and serve topped with the chicken.
Method
- Step 1 of 4Cook potatoes in a pan of salted boiling water for 10 minutes, or until just tender. Drain, reserving the water for the broad beans and set aside. Return water to the stove and blanch broad beans. Remove from pod. Set aside.
- Step 2 of 4Place chicken into a shallow dish and gently massage salt, pepper, oil and 1 Tbsp chopped parsley into it. Leave for a couple of minutes while your griddle pan heats up. When hot, add chicken, reduce heat to medium and cook for 4 minutes each side or until cooked through. Squeeze over lemon and rest.
- Step 3 of 4Meanwhile, heat a pan on high and add oil, or alternatively heat a BBQ hot plate. Add onion and cook until softened. Add chorizo, combining together. Cook for at least 3 minutes, you should see the oil coming from the chorizo, then add potatoes, beans and combine. Toss in tomatoes and vinegar. When tomatoes are just beginning to break up, add remaining parsley and spinach. Cook until just wilted.
- Step 4 of 4Season and serve topped with the chicken.