Yummy & Healthy Sunday Recipe : Sunshine Barbecue ChickenJanuary 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
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.
The next day, preheat oven to 160°C.
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.
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.
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.
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.
Recipe by Jamie Oliver | Delicious Australia