BBQ Herb And Garlic Butterfly Chicken With Summer Vegetables

4-6 servings
95 mins


  • Ingham’s Herb and Garlic Butterfly chicken
  • 2 corn cobs
  • 2 red capsicum
  • 2 yellow capsicum
  • 3 zucchini, sliced length-ways
  • 3 tablespoons olive oil
  • 2 tablespoons thyme leaves
  • 2 x 250g pouches of rice & quinoa mix, heated
  • chopped parsley to serve

HOW to Cook

  • Cook the chicken in a barbecue with a closed lid for 1 hour or until cooked.
  • In a large bowl toss these together with the corn, capsicums, zucchini, thyme and olive oil and season well with salt and pepper.
  • While the barbecue is medium hot. Place the vegetables on the grill and barbecue for about 15 minutes, turning once and removing any if they get too cooked.
  • Cut the corn from the cob and cut the other vegetables into bite sized pieces and combine in a bowl with the rice & quinoa mix.
  • Place on a large serving platter and top with the chicken, pouring over any juices. Scatter with parsley if liked.
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