Hairy Bikers' mesquite chicken with salad recipe
Mesquite chicken with grilled peach salad This summery sweet and smoky chicken salad with guacamole makes a hearty lunch or an exciting option for any barbecue or summer party. Don't be put off by the long list of ingredients - they're mostly in your store cupboard. 1 tbsp paprika1 tsp ground cumin½ tsp garlic powder½ tsp onion powder½ tsp mustard powder1 tsp light brown sugar1 fresh rosemary sprig, needles very finely chopped1 tsp dried oregano1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil2 garlic cloves, crushed1 lime, juice and zest 1 tsp honey2 large chicken breasts, butterflied 1 tbsp paprika 1 tsp ground cumin ½ tsp garlic powder ½ tsp onion powder ½ tsp mustard powder 1 tsp light brown sugar 1 fresh rosemary sprig, needles very finely chopped 1 tsp dried oregano 1 bay leaf, crumbled 1 tsp smoked salt 2 tbsp olive oil 2 garlic cloves, crushed 1 lime, juice and zest 1 tsp honey 2 large chicken breasts, butterflied 1 red onion, finely chopped1 lime, juice and zest pinch ground cumin2 avocados, peeled and roughly chopped1 large tomato, seeds removed, peeled and finely chopped1 red chilli, seeds removed and finely choppedsmall bunch fresh coriander, finely choppedsea salt and freshly ground black pepper 1 red onion, finely chopped 1 lime, juice and zest pinch ground cumin 2 avocados, peeled and roughly chopped 1 large tomato, seeds removed, peeled and finely chopped 1 red chilli, seeds removed and finely chopped small bunch fresh coriander, finely chopped sea salt and freshly ground black pepper 2 peaches, stones removed and quarteredbunch spring onions, trimmed1–2 tsp olive oil100g/3½oz baby salad leaves1 fennel bulb, thinly sliced 1 red pepper, cut into strips½ small cucumber, cut into crescents1 red chilli, finely chopped125g/4½oz burrata or mozzarella ball, torn upfew sprigs mint, to garnish 2 peaches, stones removed and quartered bunch spring onions, trimmed 1–2 tsp olive oil 100g/3½oz baby salad leaves 1 fennel bulb, thinly sliced 1 red pepper, cut into strips ½ small cucumber, cut into crescents 1 red chilli, finely chopped 125g/4½oz burrata or mozzarella ball, torn up few sprigs mint, to garnish 4 tbsp olive oil1 tbsp sherry vinegargenerous pinch smoked chilli½ tsp honeysalt and freshly ground black pepper 4 tbsp olive oil 1 tbsp sherry vinegar generous pinch smoked chilli ½ tsp honey salt and freshly ground black pepper Method For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes.Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper.For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. For the Mesquite chicken, mix the paprika, cumin, garlic powder, onion powder, mustard powder, sugar, rosemary, oregano, bay leaf and salt in a bowl. Stir in the olive oil. Add the garlic, lime juice, lime zest and honey. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Coat the chicken in the spice rub and leave to marinate for 30 minutes. Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Preheat a grill or barbecue to hot. Remove the chicken from the marinade, scraping off any excess (this is particularly important if using the barbecue as the drips will cause flaming). Grill the chicken for 8–10 minutes, turning regularly. Check that the chicken is cooked through (the juices should run clear with no trace of pink when the thickest part of the meat is pierced with a skewer). Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. Meanwhile, for the guacamole, put the onion in a bowl, cover in cold water and leave to stand for 30 minutes. Drain. Put the lime juice, lime zest ½ tsp sea salt and cumin into a bowl. Add the avocado, tomato, chilli, coriander and onion. Stir to combine and season to taste with salt and pepper. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. For the salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and grill for 2–3 minutes on each side until, softened and lightly charred. Cut into sections on the diagonal. Arrange the salad leaves in a large platter and top with the fennel, pepper and cucumber. Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole. Whisk all of the vinaigrette ingredients together in a jug and season with salt and pepper. Drizzle the vinaigrette over the salad and scatter over the burrata. Finally, sprinkle over the mint leaves. Serve with the mesquite chicken and guacamole.