What You Will NEED:
For the Chicken
2 x boneless free range chicken thighs
2 tablespoons extra virgin olive oil, I use Cobram Estate Classic or Garlic Infused
1 x Street BBQ Balinese Satay
For the Salad
200g green beans
1/2 punnet of cherry tomatoes
½ bunch coriander, chopped
2 tablespoons crispy shallots
For the Dressing
1 tablespoon soy sauce
2 tablespoons rice vinegar
3 tablespoons extra virgin olive oil (I use Cobram Estate Classic or garlic Infused)
1 teaspoon Street BBQ Balinese Satay.
RECIPE
Heat your BBQ on high. Sprinkle the chicken thighs heavily on one side with Street BBQ Balinese Satay, let sit.
For the salad. On high heat grill the green beans until browned and crisp all over, place into a bowl. Lightly cook the cherry tomatoes over the heat until soft then add to the beans with half the chopped coriander and toss all together the satay dressing (see below). Arrange in a bowl and garnish with the remainder of coriander and crispy shallots.
For the satay dressing. Add the ingredients to a jar, screw the top on tight and shake for 20 seconds. Pour this over your salad when ready to serve.
Lightly oil your chicken thighs and apply a little more rub, then place on the grill, rub side down and cook 4-6 minutes until golden in colour. Sprinkle more rub on the top of the non-seasoned side of the chicken, then turn over, turn heat to low and cook for a further 5-7 minutes with the lid down.
Remove from heat, place on a board and rest for three minutes. Slice the chicken into even chunks and arrange on a plate with the salad.
Enjoy!
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