Let the summer vibes sizzle with this Grilled Pink Peppercorn & Rosemary Plant Chicken recipe! Get ready for bursts of flavor that perfectly complement those sunny days ahead.
2-4Serves
40 minCook
2 hrPrep
Garlicy Smashed Baby Potatoes
Cut top o from the garlic bulb to expose the several garlic cloves inside. Drizzle with EVOO and sprinkle with salt and pepper. Wrap bulb in foil. Place in 425 degree oven for 30 minutes. Bring water to a boil. Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes. Drain potatoes. Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain. Squeeze garlic from the bulb into the pot. Salt and pepper to taste. Add potatoes to pot and smash. Stir and enjoy.
Haricots Verts
Place beans in a large skillet. Add 2 cups water to the skillet.
Bring to a boil over medium-high heat and cook until barely tender, but still crisp. About 5 minutes, tossing occasionally. Drain beans and water and set aside.
Add vegan butter to the skillet over medium heat. Once melted add the shallots and sauté for 1 minute. Add the beans and toss to combine. Season with salt and pepper and a squeeze of fresh lemon juice.
Mix the marinade ingredients in a large bowl or tray. Add the Daring Pieces and toss well to coat. Leave to marinade for a minimum of 2 hours or in the refrigerator overnight.
If cooking on the BBQ , get the coals hot and cook for about 9-11 mins. Turning halfway through.
If cooking in the oven, preheat the oven to 375 degrees. Arrange the chicken so each piece has a little space around it. Cook for about 12-14 mins. Turning halfway through.
Serve with Garlicy smashed baby potatoes & green beans. Garnish with fresh rosemary sprigs.
