Ingredients: |
Ingredients: Marinade for the chicken:
8 spring onions, trimmed and chopped
1¼ cups buttermilk
¼ tsp white pepper
Pinch of salt
Juice of 1 lime
4 cloves garlic, finely chopped
2½ lb. whole chicken, spatchcocked (butterflied)
Chopped fresh coriander leaves for serving
Lime wedges for serving
For the salsa:
3/4 cup of dried apricots
Juice of 1 lime
1/4 cup Tequila
1 tbsp. of EVOO
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Directions: |
Directions:To make the chicken:
1. To make the marinade whiz chopped spring onion, buttermilk, white pepper, salt and lime juice in a blender until smooth. Reserve 1/4 cup of buttermilk mixture and chill until needed.
2. Add garlic to remaining buttermilk mixture and pulse to combine.
3. Place butterflied chicken in an extra large zip-lock bag. Pour over marinade. Arrange the chicken so it lies flat. Seal removing air and chill 6 to 8 hours.
4. Take chicken out of fridge and remove from marinade. Place chicken in a roasting dish and let rest for 30 minutes at room temperature. Discard marinade.
5. Preheat oven to 325ºF. Roast chicken for 1 hour or until the juices of the chicken run clear when the thickest part of the thigh is pierced.
6. Heat the BBQ to medium-high heat. Grill the chicken skin side down, flipping occasionally for 20 minutes until golden, gnarly and grill marks appear.
7. Serve with salsa and reserved marinade (room temperature) chopped cilantro and lime wedges.
To make the salsa:
1. Place the apricots in a heat proof bowl. Cover with 3/4 cup of boiling water. Let stand for 5 minutes to rehydrate.
2. Whiz the apricots, lime juice and tequila in a blender until smooth. Add a little more water to loosen if needed. Transfer to a bowl.
3. Whisk in olive oil to blend.
***to plate, place chicken on a serving platter; spread salsa on the platter around the chicken and top salsa with reserved marinade, chopped cilantro and lime wedges
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This recipe for ‘Walking On Sunshine’ BBQ Chicken is from