Nomad restaurant’s Head Chef, Jacqui Challinor shares her brilliant recipe for a super lux BBQ chicken. Made by marinating the chicken pieces in a chermoula and grilling them slowly on the BBQ until perfect. Served with baby cos and a sheep's milk dressing.

45 minutes. Learn to cook a restaurant dish at home!

Serves 2

2 x Australian free range chicken marylands
150ml Australian sheeps milk yoghurt
4 sprigs parsley
4 sprigs coriander
2 cloves garlic
1/4 bunch chives
1 baby cos lettuce
1 lemons
1 lime
1 red onion
Premix spice:
1 teaspoon cumin, 1 teaspoon cumin sweet paprika, 1 teaspoon cumin turmeric, 1 teaspoon cumin ras el hanout, 1/2 teaspoon cumin chilli powder

Make marinade
In a food processor combine the spices, roughly chopped onion, parsley, coriander, roughly chopped garlic and a generous drizzle of olive oil. Blitz to combine. If it’s still dry, add another drizzle of olive oil then blitz again. Transfer to a bowl and combine with half the yoghurt. Season with juice of lemon and salt.

Marinate chicken & preheat bbq or oven 
Combine chicken with the marinade and cover with glad wrap. Marinate in the fridge for 10 - 30 minutes minimum. Heat a bbq to medium heat or alternatively preheat the oven to 200°c on fan bake.

Cook chicken & lettuce
Once bbq is hot, place chicken on hot plate and cook for 15 minutes with bone down. Turn then cook for a further 10 minutes. Test if the leg is cooked by piercing a hole on then inside of leg - juices will run clear when cooked. Remove then rest for 5 minutes. 

Whilst chicken is cooking, quarter the lettuce. Toss with a drizzle of olive oil, salt and pepper. Heat a pan to a high heat or place on bbq and cook the lettuce for 3 - 4 minutes till charred. 

Make dressing & serve
Combine remaining yoghurt with finely chopped chives, salt, pepper and a drizzle of olive oil. Plate chicken with lettuce. Drizzle dressing over and serve with wedges of lime. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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April 01, 2017 by Timothy Ryder
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