SPATCHCOCK BBQ CHICKEN WITH GRILLED GREEN BEAN SALAD
Treat your family to Spatchcock BBQ Chicken with Green Bean Salad. This spatchcock BBQ chicken is complemented perfectly by a grilled green bean salad.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.
- Reserve 2 Tbsp. oil for later use; brush remaining oil, then rub 2 tsp. paprika evenly onto both sides of chicken.
- Place chicken, breast side down, on grill grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from grill, brush with 1/4 cup of the remaining barbecue sauce. Cover with foil to keep warm.
- Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are crisp-tender. Remove from grill.
- Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
BARBECUE /BBQ MUSHROOM AND GREEN BEAN SALAD
This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 47m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
- Set aside 2 tblsp dressing to add later.
- Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
- Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
- Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
- Preheat barbecue plate on high.
- Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
- Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
- Add the reserved dressing, mushrooms, salt and pepper and toss to combine.
Nutrition Facts : Calories 188.4, Fat 16, SaturatedFat 3.2, Cholesterol 6.6, Sodium 131.9, Carbohydrate 7.7, Fiber 2.6, Sugar 3.3, Protein 5.9
BBQ BEAN SALAD
Quick & easy picnic salad - very colorful on your plate. The dressing is very tasty. Adapted from Taste of Home's Country Cooking 2001. Hey - sometimes I only have minutes to prepare a quick from-the-pantry take-along (I can't be alone here!!).
Provided by KeyWee
Categories Beans
Time 25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Place beans, corn, peppers& onion in a large salad bowl.
- In a saucepan, combine remaining ingredients (except chips)& bring to a boil.
- Reduce heat, cover& simmer for 10 minutes.
- Cool slightly and pour over bean mixture.
- Toss to coat.
- Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired).
- Serve at room temperature.
BBQ PORK CHOP WITH BEAN SALAD
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
Provided by harrietrose24
Time 1h25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the pork:
- Mix all the ingredients together and use to marinate the pork. Chill for 30 minutes (make the green sauce).
- Heat the gas barbecue (or if cooking inside use a char grill/ridged pan).
- Cook the pork chops over a medium heat turning occasionally until the chops are fully cooked. Test near the bone with a small knife, there should be no pink meat and the juices should run clear. Rest for 10/15 minutes in a warm place.
- For the green herb sauce:
- Place all the ingredients in a small bowl or jug and blitz using a small hand blender (or food processor).
- For the salad:
- Blanch the beans & peas in salted water until tender (about 2 minutes).
- Drain & refresh under cold water. Mix with the other ingredients and season to taste.
- Place on 6 plates, place the pork chops on top and drizzle with green sauce and finish with a few sorrel leaves.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."
GREEN BEAN SALAD (NEELY'S BBQ)
Make and share this Green Bean Salad (Neely's BBQ) recipe from Food.com.
Provided by TishT
Categories Ham
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes.
- Remove from water and shock in an ice bath.
- Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.
Nutrition Facts : Calories 262.5, Fat 17.4, SaturatedFat 3, Cholesterol 23.9, Sodium 560.2, Carbohydrate 19.7, Fiber 8.4, Sugar 2.7, Protein 12.1
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