Rosemary Lemon Chicken and Bread Salad
All I can say is WOW. This recipe is amazingly refreshing and has tastes of summer. Rosemary Lemon chicken served with a bread salad. Until this point in my life, I had never heard of a bread salad? A quick scan of the ingredients, I was sold. Sounded amazing and has to be healthy right – it is a salad after all 🙂
The inspiration for this cook came from a recipe I found in a cookbook by:
Jamie Purviance – “ Weber’s New American Barbecue™: A Modern Spin on the Classics “
Here is my adaptation of this recipe.
Rosemary Lemon Chicken and Bread Salad
Marinade
Zest and juice of 2 fresh lemons
2 tablespoons of finely chopped rosemary
4 crushed garlic cloves
1 teaspoon of smoked paprika
Olive oil
Salt
Ground black pepper
6 chicken breasts
1 french baguette sliced lengthways (in half) and cut to a suitable size for the BBQ (~ 200mm)
Dressing
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 crushed garlic clove
1 punnet of cherry tomatoes, cut in half
½ cup of roughly chopped continental parsley
Method
Mix all the marinade ingredients in a large bowl, include 4 tablespoons of olive oil and salt and pepper to taste.
Add the chicken, cover and store in the fridge for a least 4 hours.
Set the Kamado for indirect and direct grilling. This is easiest achieved with the D&C system. In
Aim for a dome temp of around 200C [392F]
Brush the baguette’s cut side with olive oil ( I also added some garlic )
Toast the baguette, cut side down until you have a lovely golden colour remember to rotate to give a nice crunch.
Once you are happy with the toastiness of the baguettes remove from the heat and cut into bite-size chunks.
In a large bowl add the dressing ingredients including 4 tablespoons of olive oil with salt and pepper to taste, mix well.
Add the baguette and tomatoes mix well to coat and put aside at room temperature until you are ready to serve.
Place your chicken breasts on the indirect side of the grill, I like to out the thicker end towards the heat.
Once your chicken has reached ~ 66C [150F] on the indirect side of the grill move them to the direct side to add that extra hit of charcoal flavour and colour. Turn once and remove once they hit your required temperature.
Cooked chicken is done when the internal temp reaches 75C [167F]
Once done, let the chicken rest for 5 minutes before slicing.
Add the parsley and the sliced chicken to the bread salad.
Serve and enjoy.
This is only one of a number of recipes of I earmarked to try out I highly recommend this recipe book.
If this delicious Rosemary Lemon Chicken recipe inspired you, I am sure the rest of the recipes will also impress you.
If you would like your own copy head over to amazon and grab one now.
