Grilled Spatchcocked Chicken
Italian Chickpea & Couscous Salad
Cooking time
40 minutes
Servings
4
Calories
1100 /serving
When a whole spatchcocked chicken hits the table, grilled to juicy perfection, who’s not impressed? You’ll dole out white and dark meat while the kids can help with a generous salad of nutritious chickpeas and refreshing cukes in a whipped balsamic vinaigrette.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 3 Cucumbers
- 1 Head of curly leaf lettuce
- 200g Couscous
- 90ml Rich, Snappy Whipped Balsamic vinaigrette
- 540ml Chickpeas (canned)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Mustard, Wheat
You will need:
Large heatproof bowl
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
BBQ
Total Fat
62 g
Saturated Fat
15 g
Sodium
1140 mg
Total Carb
73 g
Sugars
8 g
Protein
68 g
Fibre
10 g
Preparation
Grill the chicken
Heat the BBQ on medium-high, making sure to oil the grill first. In a small pot (or kettle), bring 2 cups water to a boil. Add the chicken*, skin-sides down, to the BBQ and grill, gently rotating occasionally, 20 to 25 min., until beginning to brown. Carefully flip, skin-sides up, and grill, gently rotating occasionally, 20 to 25 min., until cooked though.
Boil the chickpeas & couscous
Meanwhile, drain and rinse the chickpeas. In a large heatproof bowl, combine the couscous, chickpeas and spices. Add the boiling water, cover and let sit for 10 min. Fluff the couscous.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Thinly slice the cucumbers crosswise.
Carve the chicken
When the chicken is cooked through, transfer to a cutting board. Cut between the joints to separate the drumsticks, thighs and breasts.
Make the salad
In a large bowl, combine the lettuce, cucumbers, couscous and chickpeas, vinaigrette and S&P.
Plate your dish
Divide the chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
