Full Recipe

Butterflied BBQ’d Chicken with Apricot and Nectarine Salsa


On Tuesday night I decided to barbecue a chicken and try a fresh fruit salsa to go with it. I had plenty of apricots and nectarines that I’d bought from Cherry Brothers.


Butterfly a whole chicken. In a food processor or using a mortar and pestle make a fairly liquid paste with a head of new season’s garlic, finely chopped rosemary, fresh thyme leaves, juice and rind of a lemon, a splash of dry to medium sherry, olive oil salt and pepper. Rub this all over the chicken and a little under the skin.


Cook at a medium heat under a hooded barbecue on an Emile Henry grill stone or in a foil oven dish for about 45-50 minutes or until the juices run clear. Leave the chicken to rest for a few minutes before serving.


Make a salsa by cutting de-stoned apricots and nectarines into small cubes. Add a very finely sliced red onion, 2 tbsps medium to dry sherry, 1 tbsp sherry vinegar and 3-4 tbsps extra virgin olive oil. Leave for 30-45 minutes and just before serving add a little salt, toasted and roughly chopped whole almonds, a handful of finely chopped mint and a pinch of Esplette (optional).


I served the chicken and salsa with baby potatoes that I cooked on the grill stone with the chicken.


All the fresh herbs and freshly dug potatoes are available from Fresh Gardens and Jason. Terry Lister sells bags of small red onions which are great to have on hand for salads and salsas. Tahsin sells the almonds.