BBQ Chilli Chicken with Charred Red Pepper & Wild Rice
By Morrisons
Published on 03 November 2021
BBQ chicken with a chilli kick. This juicy chicken is paired with delicious charred red pepper and rice.Time and servings
45 minsTotal time
Ingredients
- 1 tsp of olive oil
- 15 g of parsley
- 30 g of harissa paste
- 1 can of kidney beans
- 1 red chilli
- 1 red pepper
- 220 g of long grain rice & wild rice
- 1 lime
- 300 g of chicken breasts
Method
Step 1
Preheat the oven to 180°C. Roughly chop the chillies. Zest the lime and squeeze half the juice into a bowl, then mix with the harissa paste, chopped chilli and seasoning to create the marinade. Cut the remaining half lime into wedges for serving.Step 2
Score the chicken a few times accross the top of the breast then coat all over with the marinade and leave for at least 5 minutes. Top tip - the longer the chicken is left in the mariande the more flavour it will take in.Step 3
Cook the chicken in the oven on greaseproof paper for 10-12 minutes, then remove and finish on the BBQ until piping hot.Step 4
Roughly chop the parsley. Quarter the pepper, cut out the seeds and stalk, then rub 1 teaspoon of oil and some seasoning onto it. Add the pepper to the BBQ and cook for one minute on each side.Step 5
Drain the kidney beans and microwave in a bowl for 2-3 minutes. Microwave the rice to packet instructions. Once cooked, mix them together along with the parsley and seasoning.Step 6
To serve, make a bed of rice and beans, then add slices of red pepper, top with slices of chilli chicken and serve with wedges of lime.