Pillard of BBQ Chicken from Peter Rowland

 

Succulent marinated grilled chicken. Fluffy, savoury cous cous. Smoky, golden sweet corn. Fresh and tart cranberry salad topped with a tangy lemon yoghurt. Mouth watering yet? The team at Peter Rowland knows how to take simplicity and turn it into the spectacular.

Here's another example of delicious genius from the catering experts. 

 

 For more delicious recipes, tips for the perfect party and inspiration from the experts, check out the new Peter Rowland e-magazine Main Course

 

(serves 4)

Chicken pillard

4 chicken breasts

marinated with:

1 lemon zest

½ bunch coarsely chopped parsley

1 clove garlic chopped

150ml olive oil

freshly ground white pepper to taste (be generous)

 

Couscous salad

a|

1 cup couscous

1½ cup chicken stock

3 tablespoons olive oil

50g butter

b|

2 sweet corn

1 bunch asparagus generously smothered with:

olive oil

salt and pepper

c|

120g dried cranberries chopped

120g smoked almonds chopped

1 bunch parsley chopped

1 bunch chives chopped

 

Lemon yoghurt

200g yoghurt

1 lemon zest and juice 

 

Method

 

1: Butterfly chicken breast and marinate with all other ingredients and leave refrigerated for 30 minutes

2: Bring stock to a rapid boil, add olive oil and couscous, cover then turn off the heat. Leave to rest for 5 minutes. Stir with fork to break up the couscous, add butter and mix

3: Make sure that the BBQ is nice and hot before you start (Peter Rowland Chef Haigh says this will take about one bottle of good Pinot Grigio shared between 4 people)

4: Place sweet corn on the BBQ and turn as required, ensuring not to over-char. Tip: the corn needs to gain some colour to bring out a nice ‘smoky’ taste

5: Snap grill the asparagus on the BBQ to colour and slightly soften

6: To compose the salad, run a knife down the corn to remove kernels from the core, chop the asparagus into 5 pieces and mix with all other salad ingredients

7: When the salad is made, place the chicken on the hot BBQ and cook on first side for 2 minutes then flip and cook for a further 1 minute

8: Whilst chicken is on the BBQ, generously spoon couscous salad into the centre of the serving plate, place cooked chicken on top and drizzle lavishly with lemon yoghurt.