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Chargrilled Lilydale chicken with zucchini and spring onions

Serve this chargrilled chicken dish on a cold winter evening and everyone will be asking for more

Serves: 4-6

Preparation time: 10 minutes (plus 20 minutes to marinate chicken)

Cooking time: 25 minutes

Ingredients:

  • 2 x 800grams (approx.) Lilydale Portions
  • 1/4 cup lemon oil
  • 2 tablespoons thyme leaves
  • 4 cloves garlic, crushed
  • 4 medium zucchini, roughly chopped
  • 1 bunch spring onions, halved
  • 400g can cannellini beans
  • 2 tablespoons chopped parsley
  • Extra fresh thyme

Method

  1. Combine the oil, thyme and garlic in a bowl, season with salt and pepper. Rub thyme marinade over chicken, cover and refrigerate for 20 minutes.
  2. Heat grill pan over medium-high heat and cook chicken skin side down until well browned, about 3 minutes. Turn over and cook a further 2 minutes. Transfer chicken to baking tray, cover loosely with foil. Bake in preheated 200C oven for 20 minutes or until chicken is cooked through.
  3. Meanwhile, heat frying pan and cook vegetables. Add beans and parsley, heat through.
  4. Serve chicken sprinkled with extra thyme over vegetables.
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Our Recipes
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