Barbequed Dijon Lemon Chicken, with Buttered Corn, Squash and Asparagus Salad

Marinate Chicken:

Preheat BBQ, if using. Peel and mince garlic. Pick parsley leaves and roughly chop, discard stems. Zest lemon and cut in half. In a bowl, combine lemon zest, juice from ¹⁄₂ lemon, Dijon mustard, garlic, parsley and chicken thighs. Toss well to coat and set aside to marinate while preparing remaining ingredients.

Prepare Vegetables:

Remove corn husk and silks and cut into 2 or 4 pieces (if cooking corn in the oven, wrap in a piece of foil, topped with butter). Trim baby zucchini and slice in half lengthways. Slice tomatoes in half. Trim and discard woody ends of asparagus.

Grill Veg:

Add corn to BBQ (or oven, wrapped in foil) and cook for about 8-10 minutes until tender, turning regularly to avoid burning. At the same time, grill baby zucchini and asparagus, 1-2 minutes per side, cooking in batches if necessary. Season with salt and pepper and remove from heat. Set aside, covering to keep warm. Leave BBQ on.

Grill Chicken:

Add the chicken (discarding remaining marinade) to the hot BBQ/grill plate (or hot pan on the stovetop). Cook 5 minutes before flipping. Flip and continue cooking for another 5-7 minutes , until the chicken is cooked through. Remove from pan and slice into 3 cm chunks.

You Plate It:

Cut remaining lemon into wedges. On a large platter or bowl, toss together rocket and spinach leaves with grilled zucchini, asparagus and cherry tomatoes, drizzle with a little extra virgin olive oil. Top salad with grilled chicken pieces. Serve corn alongside, topped with butter, salt and pepper. Garnish with lemon wedges. Enjoy!