Hot summer days are best spent outdoors enjoying cheesy garlic bread and hot herby chicken straight from the barbecue.
- Using a mortar and pestle, pound sea salt, fennel, chilli, oregano and garlic until crushed. Add parsley. Pound until lightly crushed (see note). Add oil. Stir until a coarse paste forms. Transfer to a large glass or ceramic dish. Stir in lemon rind
- Add chicken. Toss to coat. Cover. Refrigerate for 1 hour to marinate.
- Meanwhile, make Cheesy garlic bread: Cut bread in 1.5cm thick slices (don’t cut all the way through). Combine butter, tasty cheese, parmesan, garlic and parsley in a bowl. Spread butter mixture over both sides of bread slices. Wrap loaf in foil.
- Preheat barbecue plate on high and chargrill on medium. Cook chicken on chargrill plate for 5 to 6 minutes each side or until browned and cooked through.
- Meanwhile, cook bread on barbecue plate, turning every 5 minutes, for 25 to 30 minutes or until butter and cheese have melted. Serve chicken with bread and lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set