Herbed Chicken Marylands w/ Grilled Winter Veg

You wouldn't think grilling these leafy greens would change the game but it really does! A little char plus some zingy vinegar dressed all over them is a perfect accompaniment to these Mediterranean style chicken Marylands.

Prep: 15 minutes - Cook: 25 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn

---

Ingredients

4 x Our Cow Chicken Maryland 

Chicken Marinade
3 sprigs rosemary
3 sprigs thyme
6-8 sage leaves
5 sprigs oregano 
Zest and juice from 1 x lemon 
2 tsp chili flakes 
3 tbs extra virgin olive oil 
Sea salt and pepper to taste

Grilled Leafy Veg from 
4 spring onions, whole
2 large zucchini, cut in half lengthwise 
6 leaves of tuscan kale
6 leaves rainbow chard6 leaves Swiss chard

Dressing 
3tbs extra virgin olive oil
2tbs Cassegrain barrel-aged red wine vinegar 
1tbs dijon mustard
Sea salt and pepper, to taste 

Method

Step 1. Preheat the Weber to a high heat. Prep the chicken marinade by combining all ingredients in a medium sized bowl, mix well to combine, adding extra oil if necessary. Lay chicken out in a shallow try and pour over marinade - using your hands rub and coat the chicken well with the marinade. This can be left overnight or as short as 20 mins before cooking. At the same time, prep the dressing by whisking together dressing ingredients - set aside until ready to use. 
Step 2. Place the chicken on the BBQ skin side up and cook for 15-20mins, then quickly flip and cook skin side down for 2-3mins to get colour on the skin.
Step 3. While the chicken is cooking char off the winter veg, starting with the zucchini and spring onions - removing from heat once charred nicely. Then adding the leafy greens. Cook until slightly charred and wilted. Removed to a chopping board and cut veg into large chunks, place in a shallow tray. While still warm, pour over dressing.
Step 4. Remove chicken from heat onto a large platter and drizzle over any remaining dressing. Serve to the table shared style and enjoy.