This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
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100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Utensils
Step 1
Plug probe into unit. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3
Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI, then select PRESET. To set the probe, use right arrow to select CHICKEN, and the left arrow to select WELL DONE. Select START/STOP to begin preheating (preheating will take approx. 17 minutes).
Step 4
While unit is preheating, in a large bowl whisk together theperi-peri, oil, salt, and pepper. Pat chicken dryand toss chicken breasts in marinade and leave to marinade for 10 minutes or longer.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place chicken on grill, gently pressing down to maximize grill marks. Close hood to begin cooking.
Step 6
When unit beeps and displays FLIP, open hood anduse silicone-tipped tongs to flip the chicken. Baste with more marinade as needed. Close hood to continue cooking.
Step 7
While the chicken is cooking, prepare the salad.In a large bowl whisk together the garlic, mayonnaise, lemon juice, and Parmesan. Add the torn lettuce and toss until evenly coated.
Step 8
Cooking is complete when an instant read thermometer reads 75°C. When cooking is complete, open hood andtransferchicken to a cuttingboard to rest for 5 minutes. Then slice and serve on top of Caesar salad.
Plug probe into unit. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 2 of 8
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 3 of 8
Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI, then select PRESET. To set the probe, use right arrow to select CHICKEN, and the left arrow to select WELL DONE. Select START/STOP to begin preheating (preheating will take approx. 17 minutes).
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 4 of 8
While unit is preheating, in a large bowl whisk together theperi-peri, oil, salt, and pepper. Pat chicken dryand toss chicken breasts in marinade and leave to marinade for 10 minutes or longer.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 5 of 8
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place chicken on grill, gently pressing down to maximize grill marks. Close hood to begin cooking.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 6 of 8
When unit beeps and displays FLIP, open hood anduse silicone-tipped tongs to flip the chicken. Baste with more marinade as needed. Close hood to continue cooking.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 7 of 8
While the chicken is cooking, prepare the salad.In a large bowl whisk together the garlic, mayonnaise, lemon juice, and Parmesan. Add the torn lettuce and toss until evenly coated.
100ml
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 200g
chicken breasts
2
garlic cloves, peeled, minced
100ml
mayonnaise
Juice of 1 lemon
75g
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
40g
croutons
3fl. oz
peri-peri sauce
4 tbsp
sunflower oil
Sea salt, as desired
Ground black pepper, as desired
8 x 7oz
chicken breasts
2
garlic cloves, peeled, minced
3fl. oz
mayonnaise
Juice of 1 lemon
2oz
Parmesan shavings, plus extra to serve
2
small romaine lettuces, hand torn
1oz
croutons
Step 8 of 8
Cooking is complete when an instant read thermometer reads 75°C. When cooking is complete, open hood andtransferchicken to a cuttingboard to rest for 5 minutes. Then slice and serve on top of Caesar salad.
