Alex James' barbecued Tuscan chicken with cherries recipe
Make the most of barbecue season with this chicken dish.
Ingredients
- 1 large chicken, about 4kg in weight
- 1 pinch salt
- 1 glug extra virgin rapeseed oil
- 3 lemons, juice only
- 2 tsp mustard
- 1 pinch black pepper
- 3 cloves garlic, roughly chopped
- 1 small bunch chives, roughly chopped
- 1 bunch fresh rosemary
- 4 handfuls mixed salad leaves
- 1 small jar of cherries soaked in Somerset brandy or similar
- 1 large chicken, about 4kg in weight
- 1 pinch salt
- 1 glug extra virgin rapeseed oil
- 3 lemons, juice only
- 2 tsp mustard
- 1 pinch black pepper
- 3 cloves garlic, roughly chopped
- 1 small bunch chives, roughly chopped
- 1 bunch fresh rosemary
- 4 handfuls mixed salad leaves
- 1 small jar of cherries soaked in Somerset brandy or similar
- 1 large chicken, about 4kg in weight
- 1 pinch salt
- 1 glug extra virgin rapeseed oil
- 3 lemons, juice only
- 2 tsp mustard
- 1 pinch black pepper
- 3 cloves garlic, roughly chopped
- 1 small bunch chives, roughly chopped
- 1 bunch fresh rosemary
- 4 handfuls mixed salad leaves
- 1 small jar of cherries soaked in Somerset brandy or similar
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Take the chicken and place on a chopping board – breast bone upwards. Using a sharp knife cut through the breast bone and open the chicken, turn over and flatten.
- Using a rolling pin or something heavy, bash to flatten out the chicken – this helps to cook the chicken quickly & evenly, and to tenderise the bird.
- Sprinkle with salt and place on a preheated, covered (kettle-style) barbecue breast side down to start with for about 20 minutes, turn over and cook for a further 20 minutes or until cooked through and juices are running clear.
- Make a dressing – use twice oil to acid (lemon juice). Mix together a good glug of oil and the juice from fresh lemons. Add mustard, black pepper, garlic and chives. Adjust to suit your personal taste.
- Check the chicken and turn over. Take the rosemary bunch and ‘bash’ the chicken to impart the rosemary oils and flavour.
- Place large handfuls of summer leaves onto the serving board, place the cooked chicken on top – generously spoon over the dressing and finished off scattered with cherries soaked in your favourite liquor & tomatoes roasted with garlic & rapeseed oil.
A Red Tractor BBQ promotion will feature on packs of poultry, meat, vegetables and breads until 14th June 2015. 150 winners will win VIP tickets to a BBQ party at Alex James’ farm. There are 100s of other prizes available on Facebook and Twitter (@RedTractorFood and #redtractorbbq).
You might also like:
Lemon and oregano chicken kebabs recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature