Barbecued chicken with chimichurri

The punchiness of chimichurri – with its parsley and garlic foundations – is just the thing for this juicy barbecue chicken with its deeply caramelised edge. Definitely one to have up your sleeve for summer entertaining.

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 1 whole free-range chicken, about 1.7 kg
• salt and black pepper, to season
• 2 tbsp white wine vinegar
• 1 tbsp dark soy sauce
• 185 ml (¾ cup) olive oil
• 200 g snake beans, or green beans
• 1 bunch broccolini
• 1 bunch English spinach, roots trimmed, washed well
• 6 thick spring onions

Chimichurri

• 1 cup firmly packed flat-leaf parsley
• 6 garlic cloves, roughly chopped
• 1 tsp dried oregano
• 125 ml (½ cup) extra virgin olive oil
• 2 tbsp white wine vinegar
• salt and black pepper, to taste
• 1 tsp dried chilli (optional)

Marinating time: 1 hour

Instructions

1. Using kitchen scissors, cut the backbone out of the chicken and reserve the bone for making stock. Place the chicken in a large bowl and season well with salt and pepper. Pour the vinegar, soy sauce and half the olive oil over, rubbing all over the chicken. Set aside for about 1 hour.
2. Meanwhile, for the chimichurri, place all the ingredients in a bowl and stir to combine. Stand for at least 30 minutes before using.
3. Preheat a hooded barbecue grill to 160°C. Grill the chicken, skin-side down and with the hood pulled down for 20 minutes, then turn over and grill for another 20 minutes. (Alternatively, if you don't have a hooded barbecue, you can roast the chicken in a fan forced oven at 200°C 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. The beans, broccoli and spring onion might take 5–6 minutes, but the spinach should cook in just 1 minute or so.
5. Serve the chicken on the greens, with some of the chimichurri spooned over the chicken, and the remainder in a bowl on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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