Chargrilled Half-Chicken & Chorizo Risoni
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Chargrilled Half-Chicken & Chorizo Risoni

Chargrilled Half-Chicken & Chorizo Risoni

with Balsamic Pear & Fetta Salad

Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Aussie-spiced chicken is the epitome of a great Aussie BBQ and when served with a tasty chorizo risoni and fetta salad, how could anyone resist?


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time


Serving amount

1 packet

half chicken





1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1 bag

soffritto mix

1 packet

garlic paste

1 packet


(Contains Gluten, Wheat;)

½ packet

tomato paste

1 bag

salad leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Fetta Cubes

(Contains Milk;)

1 bag


1 packet

garlic aioli

(Contains Egg;)

1 sachet

Aussie spice blend

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

2.5 cup


½ tsp

brown sugar


Nutritional Values

Energy (kJ)6809 kJ
Fat96.4 g
of which saturates25.3 g
Carbohydrate76.4 g
of which sugars18.4 g
Protein108.6 g
Sodium2748 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan
Large Pan



• Preheat BBQ to high heat. In a small bowl, combine Aussie spice blend and a drizzle of olive oil. Season half chicken with a good pinch of salt and pepper. • When BBQ is hot, grill chicken, skin-side down first, with lid down (or foil), until charred and cooked through (when it's no longer pink inside), 10-15 minutes each side. • Remove chicken from grill. Brush over Aussie seasoning mixture and return to grill, turning, until fragrant 1-2 minutes.Transfer to a plate, cover to keep warm. Set aside to rest for 5-10 minutes.

No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half chicken skin side down and cook until browned, 4-5 minutes each side. Transfer chicken to a lined oven tray, brush over Aussie seasoning mixture and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.


• Meanwhile, thinly slice pear into wedges. Slice lemon into wedges. • Roughly chop roasted almonds and chorizo.


• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo and soffritto mix, until softened and golden, 6-8 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.


• To chorizo, add risoni, tomato paste (see ingredients) and Nan's special seasoning and cook, stirring, until coated and fragrant, 1 minute. • Stir in the water and brown sugar. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Add a generous squeeze of lemon juice, stirring to coat.


• When chicken is resting, in a medium bowl, combine pear, salad leaves and a drizzle of balsamic vinaigrette dressing. Toss to combine.


• Cut chargrilled chicken in half. • Bring chargrilled chicken, chorizo tomato risoni and balsamic pear salad to table to serve. • Sprinkle almonds and crumble fetta over salad. • Top chicken with any resting juices. Tear over parsley. Serve with garlic aioli and any remaining lemon wedges. Enjoy!