BBQ Chicken & Tomato Burrata Salad

Sunday dinner done right!

Course BBQ, Dinner, Main Course

Cuisine BBQ chicken, Burrata, Chicken, Spatchcock Chicken, Tomato Salad

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 441kcal

Author AnotherFoodBlogger

Heat BBQ to 180c setting up both direct & indirect zones
Spatchcock your chicken by placing it breast side down and using kitchen shears cut along one side of the spine and then again along the other side (keep bone for stock!)
Place the chicken breast side up and push down on the wings end and you will hear the wishbone break
Drizzle with 1 tbsp olive oil and sprinkle with Teds rub
Place the chicken breast side up on indirect heat on the BBQ and cook for 30-40 minutes or until juices run clear/internal temperature is 73c
Flip and cook breast side down on direct heat for 3-4 minutes to char the skin (you can skip this step if you are worried about it sticking or burning and just continue on indirect heat)
Allow to rest while you prepare the salad

Slice the tomatoes – you can cut them in ½, into wedges or whatever shape takes your fancy!
Place the tomatoes “artfully” on a plate, drizzle with olive oil, sprinkle generously with salt and a pinch of chilli flakes
Place basil leaves around the tomatoes and break up the burrata around the salad – it’ll be messy!
Finish with a drizzle of balsamic reduction and serve
Alternatively – chuck it all into a salad bowl and toss to combine 😉

if you can’t spatchcock your chicken you can ask your butcher to do so or use another cut of the chicken-like legs, thighs or drumsticks. Cooking times will vary
when adding the rub to your chicken sprinkle from a height for even coating
ALWAYS rest your meat before carving to allow the juices to redistribute leaving the meat moister!
don’t have a BBQ – you can cook this chicken in the oven