Barbequed Dijon Lemon Chicken, with Buttered Corn, Squash and Asparagus Salad
- Prep time: 25 minutes
- Calories: 400
- 3 of Chicken Thighs (skinless)
- 1 of Sweet Corn Cob
- 1 75g Pack of Rocket & Baby Spinach
- 150 g of Asparagus
- 1⁄8 kg of Squash
- 120 g of Cherry Tomatoes
- 1 Tbsp of Dijon Mustard
- 1 Small Bunch of Flatleaf Parsley
- 1 of Lemon
- 1 Tbsp of Butter (pantry)
- 1 of Garlic Clove
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 the lemon, Dijon mustard, garlic, parsley and chicken thighs. Toss well to cover 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 squash and cut into quarters. Slice tomatoes in half. Trim and discard woody ends of asparagus.
Grill Veg:Add corn to BBQ (or oven, wrapped in foil) and roast for about 8-10 minutes until tender, turning regularly to avoid burning. At the same time, grill squash 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 squash, asparagus and cherry tomatoes. Top salad with grilled chicken pieces. Serve corn alongside, topped with butter, salt and pepper. Garnish with lemon wedges. Enjoy!