Recipe of the Month - July 2016 background image

Recipe of the Month - July 2016

Summer BBQ Chicken with Couscous Salad

Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
Serves 4

Summer BBQ Chicken with Couscous Salad


  • 500g bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
  • 4 tablespoons of barbeque rub/marinade
  • Rub/marinade:
  • 3/4 cup smoked paprika
  • 1/4 cup black pepper, freshly ground
  • 1/4 cup celery salt
  • 1/4 cup sugar
  • 2 tablespoons onion powder
  • 2 tablespoons dry mustard
  • 1 teaspoons cayenne
  • 2 tablespoons lemon zest
  • 2 table spoons of olive oil
  • Salad:
  • 1 x packet couscous
  • 1 can chickpeas
  • 1 red bell pepper finely chopped
  • 2 x spring onion, chopped
  • 1 English cucumber, peeled, seeded, and finely chopped
  • 1 tomato, chopped
  • 1/4 cup fresh coriander chopped
  • 1/2 cup crumbled feta cheese
  • 20 x Green olives cut in half
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 to 3 limes, juiced



Pat chicken pieces dry with paper towels and rub chicken pieces liberally with your barbecue rub. (This can be done hours before allowing marinade to penetrate chicken)

Light your BBQ wait for coals to become grey and ash looking

Cook the chicken in the oven first for 20-25 minutes at 180ºc

Then Place the chicken skin side down on the grill. Begin flipping chicken and brushing liberally with the sauce every 5 minutes until sticky, about 25 minutes.

Transfer chicken to platter and leave to rest 10 minutes. Serve with the Salad and the remaining sauce on the side.


Cook the couscous, then mix in a large bowl with all the ingredients, drizzle some olive oil and lime juice, and season to taste.