BBQ Chicken with Romesco Sauce

One of @scottgoodingproject’s go-to BBQ meals that always pleases a crowd.

As with all of Scott’s recipes, it’s gluten free, anti inflammatory and made with love. Just the type of cooking we adore.
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Serves 4

INGREDIENTS

2 organic chicken breasts
2 tbs olive oil
1 lemon – juiced
sea salt
black pepper
¼ bunch fresh parsley
4 tbs romesco sauce (see below)

METHOD
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· Remove your chicken from the fridge at least 30 minutes before cooking

· Pre heat you BBQ on high

· Coat the chicken with olive oil and season

· Place on the BBQ and cook for 12-15 mins (depending on size) turning half way through cooking

· Remove from the heat and cover in foil and allow to rest for 5 mins

· Slice the chicken breast across the fibers, drizzle with lemon juice and season

· Serve with the romesco sauce and fresh parsley

Romesco Sauce

Makes 2 cups

INGREDIENTS

1-2 large roasted capsicum (store bought or home made)
2 garlic cloves – peeled
200g macadamias
2 tbs tomato puree
2 tsp sweet paprika
2 tbs red wine vinegar
½ tsp chilli flakes
¼ cup olive oil
sea salt
black pepper

METHOD

· Throw all the ingredients (with the exception of olive oil) in a blender or food processor

· Blitz for 20 secs or so

· Continue to blitz or pulse as you slowly add the oil

· Once it’s at the desired consistency remove from the jug and transfer to airtight container