Add some spice to barbecue meals

Bring some extra flavour to your summer feasts.

PERI PERI BUTTERFLIED CHICKEN WITH ASPARAGUS AND PASTA SALAD

Ready-in: 50 (medium) Prep: 15 Cook: 35 Serves: 5

Peri Peri Chicken

1.2kg butterflied chicken 25g peri peri blend (see recipe below)

Asparagus Pasta Salad

250g bunch asparagus 1 capsicum

red cabbage 350g orzo pasta 100g herb aioli (store-bought) 2 teaspoons mild sweet chilli sauce 2 teaspoons wholegrain mustard 2 teaspoons vinegar (like white wine, red wine)

Peri peri blend

2 teaspoons smoked paprika 1 teaspoon sweet paprika 1 teaspoon sea salt 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic powder teaspoon cinnamon teaspoon cumin teaspoon chilli powder teaspoon lemon pepper teaspoon ginger teaspoon cardamom teaspoon allspice

Preheat barbecue hot plate and grill to medium.

Pat chicken dry and rub all over with peri peri blend and a drizzle of oil. Season and set aside to marinate. Once marinated, brush barbecue grill with an oiled paper towel. Place peri peri chicken on grill, skin-side down, for about 8 minutes, until browned. Turn chicken and cook for a further 25-30 minutes, turning every 8-10 minutes, or until chicken is cooked. If the skin is darkening too quickly, reduce temperature. Set aside, covered, to rest.

While chicken is grilling, bring a medium pot of water to the boil. Cook pasta for about 12 minutes (or as per packet instructions), until tender. Drain well, then add to a large bowl and drizzle with oil to prevent sticking.

While pasta cooks, finely shred cabbage until you have 4 cups worth and add to the bowl the drained pasta will be added to. Trim woody ends from asparagus. If your asparagus is more than 0.5cm thick, cut in half lengthways, otherwise leave whole. Slice capsicum 1cm. Set both aside to barbecue.

While chicken is resting, drizzle asparagus and capsicum with oil and season. Cook on barbecue hot plate for about 3 minutes, turning frequently, until tender. Set aside.

Add herb aioli, sweet chilli sauce, mustard, and vinegar to bowl with pasta and cabbage and toss to combine. Season to taste. Transfer to a platter or large plate (if desired) and top with grilled asparagus and capsicum. Slice chicken. To serve, divide asparagus and pasta salad between plates and top with peri peri chicken.

If you cannot use the barbecue on the night, roast chicken in the oven for about 30 minutes, or until cooked through. Pasta salad can be made ahead of time, simply store, covered, in the fridge and add asparagus and capsicum on the night.

Recipe tip:

‘‘Look good? You’ll love our MyBBQ Bag! myfoodbag.co.nz/bbq

Peri Peri butterflied chicken with asparagus and pasta salad.