Yummy & Healthy Sunday Recipe : Sunshine Barbecue Chicken

January 14 2018

Could it get any better than a barbecued chicken? Oh yeah, when you serve it with an apricot and tequila salsa!

SERVES 6 | PREP TIME 15 mins | COOK TIME 1 hr 20 mins | INGREDIENTS 11 | DIFFICULTY Easy




  • 8 spring onions, trimmed, white parts chopped, green parts thinly sliced
  • 300ml buttermilk
  • 1/2 tsp ground white pepper
  • Juice of 1 lime, plus extra lime cheeks to serve
  • 4 garlic cloves, finely chopped
  • 4kg whole chicken, butterflied (ask your butcher to do this)
  • Coriander leaves, to serve

Apricot and tequila salsa

  • 150g dried apricots
  • Juice of 1 lime
  • 1/4 cup (60ml) tequila
  • 1 tbs extra virgin olive oil




Step 1

Whiz chopped spring onion, buttermilk, white pepper, a pinch of salt flakes and lime juice in a blender until smooth. Transfer 1/4 cup (60ml) buttermilk mixture to a bowl and chill until needed. Add garlic to remaining buttermilk mixture and pulse to combine. Place chicken in a large dish and pour over buttermilk mixture. Cover and chill overnight.

Step 2

The next day, preheat oven to 160°C.

Step 3

Remove chicken from marinade and place in a roasting dish. Roast for 1 hour or until the juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer.

Step 4

Heat a barbecue or chargrill pan to medium-high heat. Grill chicken, skin-side down, turning occasionally, for 20 minutes or until golden, gnarly and grill marks appear.

Step 5

Meanwhile, for the salsa, place apricots in a heatproof bowl, cover with 200ml boiling water and stand for 5 minutes to rehydrate. Whiz apricots, lime juice and tequila in a blender until smooth, adding a little water to loosen if needed. Transfer to a bowl and stir in oil.

Step 6

Spread salsa over a large serving plate and spoon over reserved buttermilk mixture. Top with chicken and scatter with sliced green spring onion and coriander leaves. Serve with lime cheeks.


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Recipe by Jamie Oliver | Delicious Australia