Grilled Lemon Chicken with Fusilli

, from Issue #13. September, 2015
Photography by Nick Tresidder.
    Grilled Lemon Chicken with Fusilli

    Golden and crispy grilled lemon chicken served with lemon and parsley fusilli pasta. Try this recipe topped with basil pesto and parmesan cheese for a deliciously simple dinner.

    Serves: 4

    INGREDIENTS

    6 boneless chicken thighs, skin on
    600 grams dried fusilli pasta

    Marinade
    ½ cup olive oil juice of
    2 large lemons
    2 cloves garlic, crushed freshly ground pepper

    Sauce
    ½ cup extra virgin olive oil
    large handful flat leaf parsley, roughly chopped
    zest of 2 lemons

    To serve
    freshly grated pecorino or Parmesan cheese
    basil pesto to serve

    METHOD

    Combine the marinade ingredients in a bowl and add the chicken. Toss well to combine, cover and refrigerate for up to two hours.

    Preheat a ridged grill plate or sauté pan. Cook the chicken, skin side down first, until golden and crisp. Turn over and finish cooking. Transfer to a plate, cover lightly and rest for 5 minutes. Slice just before serving.

    Combine the sauce ingredients in a large bowl and set aside. Cook the pasta in a large pot of boiling salted water until al dente.

    Drain and toss through the sauce along with the chicken and any juices on the plate.

    Divide between warm serving bowls, shave over pecorino or Parmesan cheese and serve immediately.

    Pass the basil pesto separately.

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