Chargrilled Chicken with Chimichurri and Butter Bean Salad
Glossy charred chicken thighs piled onto the butter bean salad, chimichurri pooling green and flecked with chilli, torn parsley and a final drizzle of olive oil catching the light.
Ingredients
Serves 8- 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
- 1 tspsmoked paprika
- 1 tspground cumin
- 2 tbspolive oil
- 30 gfresh flat-leaf parsley, leaves and fine stems
- 10 gfresh oregano leaves
- 3garlic cloves, finely grated
- 1red chilli, finely chopped
- 2 tbspred wine vinegar
- 80 mlextra virgin olive oil
- ½ tspdried chilli flakes
- 480 gdrained butter beans (from two 400 g tins), rinsed
- 60 grocket
- 200 gripe cherry tomatoes, halved
- 1red onion, finely sliced
- 30 mllemon juice
- 3 tbspextra virgin olive oil
- Fine salt, to taste
- 1lemon, cut into wedges (optional)
- 10 gflat-leaf parsley, torn, optional (optional)
- ½ tspdried chilli flakes (optional)
- 1 tbspolive oil (optional)
- Black pepper, to taste
Method
- Heat the oven to 200°C/180°C fan. Pat the chicken dry and rub with the smoked paprika, cumin and 2 tbsp olive oil. Season with salt and pepper.
- Heat a griddle or heavy frying pan over medium-high heat. Brown the thighs in two batches, skin-side down for 6–8 minutes then 2 minutes on the other side. Lower the heat if the spices start to burn. Transfer skin-side up to a roasting tray.
- Roast for 25–30 minutes until tender and the thickest part reaches 75°C for 30 seconds without the probe touching bone. Rest for 5 minutes.
- While the chicken cooks, make the chimichurri. Finely chop the parsley and oregano leaves together, then tip into a bowl with the grated garlic, red chilli, chilli flakes, red wine vinegar and extra virgin olive oil. Season well with salt, stir, and let it sit for 10 minutes; the raw garlic mellows into the vinegar, so it bites rather than burns. Taste: it should be sharp, herby, and properly seasoned.
- Tip the sliced red onion into a large bowl with the butter beans, halved cherry tomatoes, lemon juice and extra virgin olive oil. Season generously and toss; the lemon juice softens the onion's edge while the beans soak up the dressing.
- Add the rocket and fold through gently, just until the leaves start to wilt against the beans.
- Spoon the butter bean salad across a large serving platter and arrange the rested chicken thighs on top, skin-side up so the char shows.
- Spoon half the chimichurri over the chicken and serve the rest alongside. Add the optional torn parsley, chilli flakes, tablespoon of oil and lemon wedges if using.
Per serving
- kcal
- 491
- protein
- 30.7g
- fibre
- 4.3g
- carbs
- 11.3g
- fat
- 36.6g
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