1/2 cup rosemary leaves
2 garlic cloves
1/4 cup olive oil
1 red chilli, deseeded & finely chopped
juice of 1 lemon
750g chicken thigh fillets, trimmed
steamed asparagus & baby greens, to serve
1tbs Dijon mustard
juice of 1/2 lemon
100ml olive oil
2tbs chopped mint leaves
1. Place rosemary, garlic & salt in a mortar & pestle, crush well or blend in a food processor until roughly chopped. Transfer to a glass bowl & add oil, chilli & lemon juice and mix well.
2. Add chicken to marinade, cover & chill for at least 1hr or overnight.
3. Heat a BBQ grill on high, then lightly grease. Remove chicken from marinade & cook on BBQ, basting occasionally with marinade & turning once for 10-15mins until chicken is cooked through.
4. Meanwhile, make Mint Dressing by whisking all ingredients until well combined. Season to taste. Serve with chicken, asparagus & beans, if desired.