BBQ Chicken Recipe Lovers

Full of Mediterranean flavours, this easy dish is perfect for a relaxed Sunday bbq.

Ingredients:

• 2 tablespoons low-fat yoghurt
• 1 lemon, juiced
• 1 tablespoon Greek seasoning
• 2 tablespoons mint leaves, finely chopped
• 500g chicken tenderloins, tendons removed, trimmed
• olive oil cooking spray
• 100g baby spinach
• 100g roasted capsicum, sliced
• 1 Lebanese cucumber, roughly chopped
• 50g snow pea sprouts
• 75g low-fat feta cheese, crumbled
• 1/2 cup kalamata olives in brine

Preparation:

1. Place yoghurt, 2 teaspoons lemon juice, Greek seasoning and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.

2. Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.

3. Meanwhile, place spinach, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve.

Serves 4.

• Note: Greek seasoning is located in the spices aisle of the supermarket.

• Tip: If BBQ is too high, marinade can stick and burn.

  Source: Recipe by Kim Meredith

This is another perfect and delicious bbq chicken recipe from our barbecue chicken recipe collection!

Ingredients:

• 4 (about 800g) chicken breast fillets
• 2 tbs natural yoghurt
• 2 tbs lemon juice
• 2 garlic cloves, crushed
• 1 1/2 tbs sweet paprika
• 1 tbs dried oregano
• 1 tbs brown sugar
• 1/2 tsp dried chilli flakes
• Natural yoghurt, extra, to serve

Ribbon salad:

• 2 Lebanese cucumbers
• 2 carrots, peeled, trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 1/2 tbs olive oil
• 3 tsp lemon juice
• 1 tsp sweet paprika

Preparation:

1. Use a sharp knife to cut the chicken breasts in half widthways. Combine the yoghurt, lemon juice, garlic, paprika, oregano, sugar and chilli in a large bowl. Season with salt and pepper. Add the chicken and turn to coat in the spice mixture. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

2. Brush a barbecue or char-grill pan with oil to grease and preheat on high. Add the chicken and cook for 2 minutes each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

3. Meanwhile, to make the salad, use a vegetable peeler to peel the length of the cucumber and carrot to form ribbons. Place in a large bowl with the onion and coriander and toss to combine. Whisk the oil, lemon juice and paprika together in a bowl and season with salt and pepper. Drizzle over the salad and gently toss to combine. Divide salad among serving plates. Top with the chicken and serve immediately with extra yoghurt, if desired.

Enjoy with this killer bbq chicken recipe and don’t forget to join our barbecue chicken recipe fb fan page !

Source:

Notebook: – February 2009, Page 157
Recipe by Sarah Hobbs