Hayden Quinn’s Herbed Chicken Marylands w/ Grilled Winter Veg

Ingredients

• 4 x Chicken Maryland 

Chicken Marinade: 

• 3 sprigs rosemary
• 3 sprigs thyme
• 6-8 sage leaves
• 5 sprigs oregano 
• Zest and juice from 1 x lemon 
• 2 tsp chili flakes 
• 3 tbs extra virgin olive oil 
• Sea salt and pepper to taste

Green Leafy Veg:

• 4 spring onions, whole
• 2 large zucchini, cut in half lengthwise 
• 6 leaves of tuscan kale
• 6 leaves rainbow chard
• 6 leaves swiss chard

Dressing:

• 3tbs extra virgin olive oil
• 2tbs barrel aged red wine vinegar 
• 1tbs dijon mustard
• Sea salt and pepper, to taste

Method

Step 1
Preheat the Weber to a high heat. Prep the chicken marinade by combining all ingredients in a medium sized bowl, mix well to combine, adding extra oil if necessary. Lay chicken out in a shallow try and pour over marinade - using your hands rub and coat the chicken well with the marinade. This can be left overnight or as short as 20 mins before cooking. At the same time, prep the dressing by whisking together dressing ingredients - set aside until ready to use. 

Step 2
Place the chicken on the BBQ skin side up and cook for 15-20mins, then quickly flip and cook skin side down for 2-3mins to get colour on the skin. 

Step 3
While the chicken is cooking char off the winter veg, starting with the zucchini and spring onions - removing from heat once charred nicely. Then adding the leafy greens. Cook until slightly charred and wilted. Removed to a chopping board and cut veg into large chunks, place in a shallow tray. While still warm, pour over dressing. 

Step 4
Remove chicken from heat onto a large platter and drizzle over any remaining dressing. Serve to the table shared style and enjoy.