Quick & Easy

Barbecued lemon thyme chicken

barbecued lemon thyme chicken
1H 45M



1.Place garlic, shallot and stock in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until garlic is soft and liquid is almost evaporated. Cool 5 minutes; stir in butter and thyme.
2.Wash chicken under cold water; pat dry inside and out with absorbent paper. Using kitchen scissors, cut along each side of backbone; discard backbone. Place chicken, skin-side up, on board. Using heel of hand, press down on breastbone to flatten chicken. Make a pocket between chicken and skin; push thyme mixture under skin.
3.Cook chicken, skin-side down, on heated oiled grill plate (or grill or barbecue), covered, over medium heat for 15 minutes. Turn chicken; cook, covered, about 35 minutes or until cooked through. Cover; stand for 15 minutes.
4.Meanwhile, boil, steam or microwave potato until just tender; drain. Cook potato, asparagus and lemon on same grill plate (or grill or barbecue) brushing with the oil, until browned.
5.Serve chicken with potato, asparagus and lemon.

A member of the lily family, asparagus is a delicious vegetable with a delicate, nutty flavour that can be eaten raw or cooked. The woody stems of the spears should be removed before cooking or eating, and any especially hard, tough stems should be peeled.


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