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How to make Sicilian herbed chicken with cheesy garlic bread

Yield = 4
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon sea salt
  • 1 tablespoon fennel seeds
  • 2 teaspoons dried chilli flakes
  • 1/3 cup fresh oregano leaves
  • 1 garlic clove, chopped
  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup lemon juice
  • 8 (1kg) chicken thigh fillets, trimmed
  • Lemon wedges, to serve

Cheesy garlic bread

  • 700g loaf (32cm long) crusty bread
  • 175g butter, softened
  • 1/2 cup grated tasty cheese
  • 1/2 cup finely grated parmesan
  • 3 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves

Method

  • Step 1 Using a mortar and pestle, pound sea salt, fennel, chilli, oregano and garlic until crushed. Add parsley. Pound until lightly crushed (see note). Add oil. Stir until a coarse paste forms. Transfer to a large glass or ceramic dish. Stir in lemon rind
  • Step 2 Add chicken. Toss to coat. Cover. Refrigerate for 1 hour to marinate.
  • Step 3 Meanwhile, make Cheesy garlic bread: Cut bread in 1.5cm thick slices (don’t cut all the way through). Combine butter, tasty cheese, parmesan, garlic and parsley in a bowl. Spread butter mixture over both sides of bread slices. Wrap loaf in foil.
  • Step 4 Preheat barbecue plate on high and chargrill on medium. Cook chicken on chargrill plate for 5 to 6 minutes each side or until browned and cooked through.
  • Step 5 Meanwhile, cook bread on barbecue plate, turning every 5 minutes, for 25 to 30 minutes or until butter and cheese have melted. Serve chicken with bread and lemon wedges.