1kg chook cut into pieces leaving bones in
Use a pre-mixed spice rub of your liking
1/2 a grapefruit juiced and divided into 2 equal parts for dressing for salad and squeezing over meat just before serving.
1/2 a grapefruit sliced in rounds
Seal and caramelize chicken on BBQ hot plate and then move into a preheated 180 degree oven to finish cooking
While BBQ plate is hot caramelize slices of grapefruit and the remove til needed
Prepare your favorite salad greens and items like radish, tomatoes , cucumber etc and mix in a bowl. To make dressing juice you grapefruit and add equal parts olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and pepper and 1/2 teaspoon sugar
Pour dressing onto salad just before serving and only on the salad you are about to eat otherwise if kept it will go soggy.
BONUS! grape chutney- I had some red Australian seedless grapes left in my crisper and decided to try making a chutney.
In an oven pan place grapes with a little about 1 tablespoon worth olive oil, 1/2 tsp salt, pepper, and sugar. Place into a preheated 180 degree oven cook til they burst and juices are running.
De-glaze the pan while still warm with 1 tablespoon vinegar, Balsamic is nice. Allow to cook and can place in fridge for a few days , ensure covered with oil if not using straight away.
Add the chutney to your favorite meat dish, it went as a lovely accompaniment to my chicken dish above.