• 4 Organic Boneless Skinless Chicken Breast (Halves)
  • 12 each Spring Onions (leave whole if small, cut in half if bigger than a golf ball)
  • 1 bunch of asparagus (wood ends snapped off, if needed)
  • 1/4 cup good Olive Oil, plus some for oiling the grill
  •  Salt and black pepper



Preheat your grill; be sure to have a hot and warm place on (direct heat and in direct heat if you're using charcoal or wood.)

With a lightly oiled rag, oil the grill and place the chicken breasts over the direct, or hot, part of the grill for 5-6 min.

Turn the chicken breasts to the other side and grill for an additional 5-6 min and then move to the indirect heat.

Meanwhile, drizzle olive oil over the spring onions and asparagus and season liberally with salt and pepper.

Gently lay the asparagus and spring onions across the grill and turn every few minutes until they slightly charred and tender, then remove from the grill.

When the chicken is fully cooked (internal temperature should be 165 degrees) move them to a platter to rest for a few minutes. Serve with grilled spring onions and asparagus and enjoy!