Peri Peri Chicken with Rocket Chimichurri Sauce & Grilled Potatoes

PeriPeriChickenChimichurriPotatoes Wine

Moreishly juicy Rangitikei Butterflied Peri Peri Chicken with grilled potato rounds and a zesty chimichurri drizzle.

 

SERVES: 4

TIME: 1 hour

 

INGREDIENTS

  • 1 Rangitikei Butterflied Peri Peri Chicken
  • 4 medium agria potatoes

 

Rocket chimichurri sauce:

  • 1 cup rocket, very finely chopped
  • ½ cup Italian parsley, very finely chopped
  • 1 red chilli, finely diced
  • 1 small shallot, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil

 

METHOD

Slice the potatoes into 1cm thick rounds. Place in a pot and cover with cold salted water and bring to the boil. Cook until just tender. Drain and set aside.

Preheat the BBQ to medium-high heat and cook the chicken as per packet instructions until golden, charred and cooked through.

While the chicken is cooking, make the chimichurri by combining all the ingredients in a bowl and seasoning to taste with salt & pepper.

When ready, remove the chicken from the BBQ and leave to rest for about 10 – 15 minutes. While the chicken is resting, grill the parboiled potatoes for about 5 minutes each side until crisp and golden.

Butcher the chicken into quarters and serve on a platter with the grilled potatoes and chimichurri sauce.

 

 

 

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