Barbecue Orange Chicken with Vegetable Salad and Chilli, Citrus Curd



  • 6 large chicken breasts
  • 1 orange (zest and juice)
  • 2 crushed cloves of garlic
  • 1 tbsp chilli powder
  • 100 ml oil
  • Salt and pepper

Warm Root vegetable Salad:

  • 3 peeled parsley roots
  • 3 peeled carrots
  • 3 peeled parsnips
  • ½ peeled Swede
  • 100 ml neutral rape oil
  • 50 ml freshly squeezed orange juice
  • 1 red onion, finely chopped
  • Chopped fresh dill
  • Chopped fresh chervil
  • Chopped fresh chives
  • Salt and pepper


Citrus Curd:

  • 1 lemon (finely grated zest and juice)
  • 1 orange (finely grated zest and juice)
  • 4 egg yolks
  • 150 g butter, room temperature
  • 1 tbsp sambal oelek
  • Salt and pepper




Mix together the ingredients for the marinade and brush onto the chicken breasts. Leave for approximately 2 hours. Grill the chicken breasts on a medium heat to create attractive grill stripes and a tasty barbecue flavour. Finish cooking in the oven for approximately 10 minutes at 150°C.


Root vegetable Salad:

Cut the root vegetables lengthways and grill to create the appealing grill stripes and good flavour until slightly soft. Finish roasting in the oven with a little oil if they are still too hard. Add the other ingredients just before serving. Season with salt and pepper.


Citrus Curd:

Whisk together the egg yolks, finely grated zest and juice. Warm gently on a medium heat while whisking until the mixture has thickened slightly. Remove from the heat and add the butter. Continue whisking strongly all the time. Add the sambal oelek and season with salt and pepper.


And remember things are always easier on a gas barbecue.