for 4 person

To prepare the chicken

1	chicken (approx. 1.2 kg)

Chimichurri marinade

2 bunch	flat-leaf parsley, leaves torn off
2 bunch	coriander, leaves torn off
4	garlic cloves, coarsely chopped
2	red chillies, deseeded, roughly chopped
1 dl	red wine vinegar
2 dl	olive oil

Charcoal/gas/electric grill

1 tsp	salt
4 tbsp	olive oil
800 g	beef tomatoes, cut into approx. 1 cm slices

To serve

¾ tsp

sea salt

How it's done

To prepare the chicken

Pat dry the chicken. Remove the backbone and flatten from the breast side.

Chimichurri marinade

Place the parsley in a measuring cup along with all the other ingredients up to and including the oil, puree.

Charcoal/gas/electric grill

Salt the chicken, brush with 2 tbsp of oil. With the lid down, grill the chicken over/on a medium heat (approx. 200°C) for approx. 20 mins. Half-way through, coat the chicken with half of the marinade. Turn the chicken and grill for a further 20 mins. Brush both sides of the tomatoes with the remainder of the oil, grill alongside the chicken for the final 2 mins.

To serve

Coat the chicken with 2 tbsp of the chimichurri marinade. Place the tomatoes on a platter and drizzle with the remainder of the marinade, sprinkle with fleur de sel.

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