Bbq Chicken Platter Recipes

BBQ CHICKEN PLATTER

Steps:

• To make the spice rub, mix the salt, smoked paprika and garlic granules together in a large bowl. Add the chicken pieces and toss well to coat. Transfer to the fridge to chill for at least 2 hrs.
• To make the BBQ sauce, tip the honey, vinegar, sugar and mustard into a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and leave to cool.
• Heat the oven to 180C/160C fan/gas 4. Pour half of the the BBQ sauce into a large bowl, add the seasoned chicken pieces and toss to coat. Spread the chicken out on a baking tray and roast for 1 hr, occasionally basting with more BBQ sauce, until the chicken is cooked through and sticky. Serve with truffled mac 'n' cheese, onion rings and coleslaw if you like.

GRILLED CHICKEN FAJITAS PLATTER

Steps:

• Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
• Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
• Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
• Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

GRILLED CHICKEN PLATTER

Steps:

• In a food processor, puree almonds, parsley, 2 tablespoons olive oil, water, and lemon zest; season pesto with salt and pepper.
• Cut bread, zucchini, and onion into thick slices and halve lemons; toss with remaining 2 tablespoons olive oil and season with salt and pepper. Grill until vegetables are cooked through and bread and lemons are lightly charred.
• Season chicken cutlets with salt and pepper; grill until cooked through. Spread bread with pesto. Serve chicken platter with romaine lettuce.