Barbecued butterflied chicken with avocado salad, perfect for the summer Christmas spread. Photo / Fresh Media
A Kiwi Christmas wouldn’t be complete without a barbecued meal, and this easy grilled chicken is good all summer long.
If you want to provide some lighter options for your Christmas meal because you don’t fancy the sight of all your relatives in a food coma, you can’t go wrong with this easy barbecued chicken and fresh green salad. You won’t be sacrificing any deliciousness with this one.
Serves 4
Ingredients
1 butterflied chicken
A drizzle of cooking oil
Avocado salad
3 avocados, scooped and sliced
200g broad beans, steamed and shelled
2 small courgettes, peeled in thin ribbons
Zest of 1 lemon, ribboned
100g feta, cubed
1/2 tsp chilli flakes, optional
1 cup assorted fresh basil, mint, crazy peas
1/2 cup macadamia nuts, roughly chopped and lightly toasted
Creamy avocado dressing
1 avocado, scooped
1/3 cup basil leaves
1/2 cup macadamia nuts, presoaked and drained
1/4 cup high-quality oil
1 garlic clove, crushed
Juice of 1 lemon
2 tsp honey
1/3 cup water, if necessary
Salt and pepper
Method
For the chicken: Preheat the barbecue to medium heat. Drizzle with oil and barbecue the butterflied chicken on medium heat for 20 minutes, then low heat for 30-40 minutes or until cooked through. Turn occasionally to cook evenly.
When the chicken has 20 minutes to go, make the salad dressing. Add all ingredients to a blender and blitz until smooth. Add water if the dressing is too thick, then season with salt and pepper.
For the salad: Add all salad ingredients into a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour dressing over the salad.
Serve the salad with hot barbecued chicken.
Note: We suggest using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.
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