When dining outdoors, a rustic yet elegant table set for a fresh, delicious meal gives your guests a feast for all their senses.


My go-to summer barbecue dish is so easy to make and always a hit!

Read my Summer 2017 Issue:


SERVES 4

CHICKEN:
1 whole large organic chicken, cut into pieces
1 cup herbs, like basil, parsley, or cilantro (I used cilantro.)
4 tablespoons olive oil
salt and pepper
CUCUMBER SALAD WITH CHILI AND DILL:
1 cucumber, cut into small wedges
1 small red onion, sliced
2 tablespoons rice vinegar
1 tablespoon olive oil
pinch of red chili flakes
1⁄3 cup chopped dill
salt


  1. CHICKEN:
  2. Start by gently loosening the skin on the chicken to create a pocket.
  3. Fill the pocket with herbs.
  4. Rub the chicken with olive oil, salt, and pepper
  5. Place on a hot grill and cook until done, about 20 minutes
  6. SALAD:
  7. Place all the ingredients in a bowl and toss
  8. Season with salt, and serve with grilled chicken.

TIP:

Photography by Gieves Anderson

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