Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

SERVES 4

INGREDIENTS
For the chicken
½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered
For the salad
1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD
For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.
For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

The post Honey and soy spatchcock chicken with herb salad appeared first on MyKitchen.

Just because it’s cold out doesn’t mean you have to get rid of those salad greens. Vamp them up with nutty, citrusy flavours instead. Serve it on the side with our succulent honey-grilled chicken.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts
¼ cup olive oil, plus extra to grill
Salt and black pepper
3 tbsp honey
3 oranges (2 peeled and segmented, 1 juiced)
2 grapefruit, peeled and segmented
50g mixed baby salad leaves
100g pistachios, toasted and chopped
Juice of ½ lemon
1 tsp mustard

METHOD
1. Heat a griddle pan. Meanwhile, rub the chicken breasts with a little oil, salt and pepper.
2. Grill the chicken on both sides until just cooked, about 15 minutes, adding the honey towards the end. Remove the chicken from the pan and allow it to cool for 5 minutes, then slice it thinly.
3. Place the orange segments, grapefruit segments and salad leaves in a serving bowl. Toss to mix everything, then top with the sliced chicken and scatter with the pistachios.
4. To make the dressing, place the orange juice, lemon juice, mustard, ¼ cup olive oil, and a little salt and pepper in a jar. Shake well to mix.
5. Pour the dressing over the salad and serve.

The post Honey-grilled chicken with citrus-pistachio salad appeared first on MyKitchen.