BBQ rosemary and garlic chicken with capsicum

Ingredients

• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped rosemary
• 3 tbsp olive oil
• 750 g chicken thigh fillets, trimmed, cut into 4 cm chunks
• 1 large red capsicum, cut into 3 cm chunks
• 1 large red onion, cut into 3 cm chunks
• 1 zucchini, cut into 3 cm chunks
• 1 peach, cut into thick wedges
• ½ cup fresh pineapple chunks
• Salt and black pepper
• 1 cup (250 ml) pineapple juice
• Coriander sprigs, steamed jasmine rice, to serve

Instructions

1. In an extra-large bowl, combine the garlic, rosemary and olive oil with the chicken, vegetables and fruit. Season very well with salt and black pepper and toss to coat.
2. Preheat a barbecue or a large, heavy-based frying pan. Once hot, tip the marinated chicken, vegetables and fruit onto the barbecue or pan (take care not to overcrowd, you may need to cook in batches). Cook, tossing, until the chicken is cooked through, and the vegetables are tender and lightly charred. Pour over the pineapple juice and cook until thickened, then transfer to a large serving bowl.
3. Sprinkle the barbecued chicken, fruit and vegetables with coriander sprigs and serve with steamed rice on the side.

Photography by Jiwon Kim.

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