Grilled Balsamic & Honey Chicken With Grilled Asparagus & Almond Salad

Prep time
15min
Cook time
30min
Serves
2

An easy and flavourful recipe, effortless enough for a weeknight yet delicious enough for any celebration.

Ingredients:

  • ⅓ cup (80ml) honey 
  • 2 Tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) thyme leaves 
  • 1 x County Fair Thighs
  • 2 Tbsp (30ml) olive oil
  • ½ tsp (2.5ml) salt 
  • Pinch of ground black pepper
 
  • 180g asparagus, trimmed and cleaned
  • 1 Tbsp (15ml) olive oil 
  • Pinch of salt 
  • 40g flaked almonds, toasted
  • 2 Tbsp (30ml0 parsley, finely chopped

Method:

  1. Whisk the honey, balsamic and thyme leaves together.
  2. Heat the braai to a medium-low heat.
  3. Rub 2 tablespoons of olive, salt and pepper over the chicken pieces. 
  4. Place on the braai over a medium-low heat. Cook for about 25 minutes, until cooked through with a nice golden char. 5 minutes before they are done, brush the honey and balsamic glaze over the chicken pieces, allowing them to caramelise and finish cooking. 
  5. Toss the asparagus in a tablespoon of olive oil and season with salt. Place on the braai over a medium heat. Cooking, turning often, until they have a nice char and are just tender. 
  6. Place the asparagus on a platter, squeeze over lemon juice and sprinkle with the toasted flaked almonds and chopped parsley. Serve.