BBQ Chicken Fillets with Chargrilled Vegetables and Lemon Yogurt Dressing
Summer is here and if you know me, I love to complain about the weather. A combination of heat and humidity drives me crazy and I’m all sorts of agitated and frumpy. To think I’ve got another month of it! Arrhhh! I know what you are thinking. How can I not enjoy summer? I do but I am also one of those people that gets affected by the heat and I feel like I can’t breathe. Bring on autumn and I’m my normal self again.
One thing I do love about summer, is a good BBQ. Once again, for those of you that know me I love to put on a party, cook up a storm and invite 3-4 families to eat, drink and even jump in the pool at the end of the day. It is the ultimate Aussie Summer Sunday that can only be made better with a platter like this. Because lets face it, food makes everything better!
Aussie summers are wonderful. The skies are blue, yellow crested cockatoos are flying by, you can hear the neighbours kids belly-slamming into their pool and laughing about it, and the smell of BBQ’s from several back yards fills the atmosphere. One of those back yards is my own. I find BBQ as one of the best ways to entertain in summer. It gets us all outdoors and is a welcoming change to traditional sit down dinners we host in winter. We are also very fortunate as our back yard has a constant breeze and even on a really hot day, it is very comfortable.
Okay, back to this BBQ Chicken Fillets with Chargrilled Vegetables and Lemon Yogurt Dressing Platter. The reason I love this is because it looks great and it is cooked all at once on a BBQ. There are no pots and pans that need cleaning and the whole platter can be put together in 30 minutes. Add some tortillas or bread rolls and you can turn it into a sandwich platter, or add some lettuce leaves and corn and you’ve tuned it into a main meal salad or leave it as it is and everyone can just pick at it like finger food. I often serve this with a cheese and grape platter that turns it into a grazing afternoon meal.
Whichever way you put it together, you will love it and probably make it for dinner on one of those nights you can’t be bothered to cook in the kitchen. Give it a try and let me know how you! Enjoy!
6-8 Chicken thigh fillets, cut in half if preferred
1 tsp dried oregano
¼ - ½ tsp garlic powder
freshly ground pepper
After cooked: juice of ½ lemon
Season chicken on both sides and place covered in the fridge for at least 20 minutes whilst prepping the vegetables.
Heat the BBQ.
Cook on high each side for 4-6 minutes (depending on thickness).
Take off heat and allow to rest while vegetables are cooked.
Slice into thick slices and squeeze fresh lemon juice all over. Arrange onto a platter.
100g curly kale, stem cut out / removed
350g or 2 bunches broccolini
1 medium sweet potato, thinly sliced
1 red capsicum, sliced into strips
handful of fresh mint leaves
handful of roasted pine nuts (optional)
olive oil spray
2 tbs greek style yogurt (dairy or dairy free)
2 tbs lemon juice
2 tbs extra virgin olive oil
optional: 1 tsp unhulled tahini
Preheat the BBQ
Spray with the olive oil all the vegetables and make sure you spray the sweet potato on both sides.
Spread over BBQ and cook until grill marks appear, then turn over / rotate.
Place vegetables onto platter once cooked. Make sure once the Kale is charred that you tear it into smaller, more manageable pieces before placing onto platter.
Prepare dressing by whisking all ingredients in a deep bowl until combined and a thick consistency.
Add the dressing to a dipping bowl and place next to the vegetables and chicken, while still drizzling a few drops over some of the vegetables.
Sprinkle with mint leaves and pine nuts, sea salt and pepper.