Ultimate Chicken Seasoning ULTIMATE CHICKEN SEASONING – RECIPE IDEAS AND TIPS One Pan Ultimate Chicken & Balsamic Veggies Serves 4-6 This is a really simple low prep, low wash up, family friendly mid week meal that is not only healthy, but tastes great! Shopping List Balsamic Vinegar (60mls) Olive Oil (20mls) Garlic (2 cloves) Dijon Mustard (25gms) Kosher Salt (5gms) Pepper (5gms) Chicken Thigh (1kg) Potatoes (500gms) Broccoli (1 head) Carrot Zucchini Red Onion Method Pre-heat oven to 200 degrees celsius. Blend balsamic vinegar, garlic cloves, oil, mustard, salt and pepper together to make the sauce. Coat chicken thighs liberally in Misty Gully Ultimate Chicken Seasoning. Place in fridge to dry marinate. Cut potatoes to desired size, place in oven for 30 minutes. Meanwhile, cut remainder of vegetables to desired size. Remove tray from oven, turn the potatoes and fill the tray with remaining vegetables. Coat with the balsamic sauce and toss to combine. Remove chicken from fridge and also place in the tray. Cook for 20-25 minutes until chicken has cooked through and vegetables have softened. TIP: How to cook the perfect quick BBQ chicken Cooking chicken on the BBQ / Grill or in the fry-pan hot and fast is one of the simplest things you can do, but there are still a few simple tricks that you can use to up your chook game and impress your family and friends at any BBQ… Instead of Step 6 in the recipe above, feel free to just cook the veggies in the oven and cook your chicken on the BBQ for that extra bit of flavour. Tip #1 – thighs are king! We’ve been told to go for the breast because it’s healthier and bigger, but the reality is, chicken breast is dry and lacks flavour. Thighs and drumsticks are where it’s at! Sure there might be a few extra calories, but it’s still a great source of protein and pound for pound a healthy eating option vs a lot of other products in the butcher’s window. Tip #2 – cook hot and fast. We’re aiming for around 200-220c. Thighs should only take around 5-8 minutes each side at this temp. If you’re cooking on the grill and your noticing the rub or seasoning start to burn, move your chicken to a more indirect part of the BBQ for the second half. Tip #3 – dry marinate. This refers to coating your chicken with rub/seasoning 30 minutes prior to cooking. This makes a huge difference to flavour and also creating a nice crust that helps keep the moisture in when your grilling/frying! Even if you’ve only got 10 minutes while you’re waiting for the BBQ to heat up – this little extra time you give your seasoning to adhere to the meat will make a BIG difference when it comes to serving and eating! Tip #4 – invest in a kitchen thermometer. They’re relatively cheap and will ensure you cook perfect chicken, every time. Chicken is ready to eat at 75c. It’s here where it will be it’s tenderest and juiciest. A simple digital prove thermometer takes all the guess work out of cooking and really makes it easy to nail perfect food, every time!
