I&J Flame Grills ChickenPortuguese BBQ

I&J Flame Grills Portuguese BBQ served with Sweet Potato, Feta and baby Spinach Salad

Preparation Instructions

You'll need the following Ingredients

6 Flame Grill Port BBQ – cooked as per preparation guide.
Sweet Potato, Feta and Baby Spinach Salad
3 large sweet potatos peeled and cut into 2cm chunks
1 peeled red onion cut into quarters, keeping the root intact
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon soft brown sugar
150g baby English spinach leaves
2 tablespoons fine chopped fresh rosemary
120g feta cheese.
Dressing – 2 crushed garlic cloves
2 tablespoons lemon juice
1 tablespoon shredded basil
5ml sugar; 4 tablespoons olive oil
salt and pepper to season.

Preparation Method:

1. preheat the oven to 180 degrees celcius. Place the sweet potato and onion on a baking tray and drizzle with olive oil, garlic, vinegar and sugar.
2. Cook for 35 – 40 minutes, or until tender.
3. To make the dressing, combine all the ingredients and season with salt and pepper.
4. To make the salad, toss the spinach, sweet potato, onion and rosemary in a bowl.
5. Crumble the feta over the top and drizzle with the dressing. Serve with the I&J Flame Grills Port BBQ portions

Product Preparation Guide

Oven-Bake:
Place chicken portions in an oven proof dish. Bake in a preheated oven at 180 degrees Celsius for approximately 20 – 25 minutes

Grill:
Place chicken portions in an oven proof dish and grill for 8 – 10 minutes.

Microwave:
P place 2 portions in a suitable microwavable container and add 15ml water to the base of the container. Do not cover the container. Microwave on high for 4 minutes, then on 50% power for 4.5 minutes.

Braai:
Place the chicken portions with coated side facing up in foil. Wrap the foil around the portions so that it forms a pocket. Place the foil packet on the grid above the hot coals and braai for 20 – 25 minutes. Do not turn the portions.