Barbecued Free-range Chicken with Chorizo, Mint & Mixed Bean Salad

Corn-fed free-range chicken supremes taste superb marinated in a lemon juice, olive oil and chopped fresh herb mixture, then barbecued or char-grilled and served with a colourful chorizo and mixed bean salad.

Serves 4

Finely grated rind and juice of 1 lemon
2 tbsp olive oil
2 tbsp chopped fresh herbs (chervil, parsley, chives, etc)
4 Keevil & Keevil corn-fed chicken supremes
2 x 400g cans mixed beans, drained and rinsed
1 red onion, thinly sliced
1 yellow pepper, deseeded and chopped
¼ cucumber, thinly sliced
Handful of fresh mint leaves
150g Keevil & Keevil chorizo, sliced

Dressing:
3 tbsp olive oil
2 tbsp white wine vinegar
2 tsp wholegrain mustard
Salt and freshly ground black pepper

To make the marinade, put the lemon rind and juice into a shallow glass or plastic dish (not metal) with the olive oil and chopped fresh herbs. Add the chicken supremes, turning them to coat. Cover, refrigerate and leave to marinate for at least 30 minutes.

For the salad, mix together the beans, red onion, yellow pepper, cucumber and mint leaves. Heat a frying pan and add the chorizo, cooking it for 3-4 minutes until browned and slightly crispy. Drain and cool on kitchen paper, then add to the salad.

Preheat the barbecue, a char-grill pan or the grill. Cook the chicken for about 5-6 minutes on each side. Check that it is thoroughly cooked by piercing the thickest part with a sharp knife – the juices should run clear. If not, cook for a little longer.

To make the dressing, whisk together the olive oil, vinegar and mustard. Season. Serve the chicken with the salad, drizzled with the dressing.

Cook’s tip: Add cooked sliced chorizo to other salads for a spicy, meaty flavour. It’s great in risotto, paella and jambalaya too – a rice dish from the USA with green pepper, celery, thyme, prawns and chicken.