RUTH PRETTY RECIPE

Barbecued Balsamic Chicken with Caramelised Limes and Salad Greens

(serves 10)

Chicken thigh, particularly with skin on, is the moistest chicken cut to barbecue. You will really enjoy this summery dish with a glass or two of Alpha Domus Barrique Fermented Chardonnay 2006.

Ingredients

2kg (bone out, skin on) chicken thigh

125ml (½ cup) Balsamic vinegar

6 cloves garlic (peeled and finely chopped)

80ml (1/3 cup) olive oil

freshly ground black pepper

10 limes (halved)

flaky sea salt

10 large handfuls of assorted baby salad greens

Method

Preheat barbecue to medium. It should be hot enough so you hear a sizzle when you place the chicken on.
Place chicken in a non-reactive dish and add balsamic vinegar, garlic, olive oil, pepper and combine. Leave to marinate for at least 20 minutes, maximum 30 minutes.
Remove chicken from marinade and place on barbecue. Initially brown on both sides and then cook for a further 4 - 5 minutes on each side or till juices run clear. Place on a platter or baking tray and cover with aluminium foil for 5 – 10 minutes away from heat.
Towards the end of barbecuing time, place limes, cut side down, onto barbecue until the cut side has browned.
Arrange chicken, limes and salad greens on a serving platter. Sprinkle chicken with salt and serve.