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Delicious Sunshine Barbecue Chicken cooked on a grill with vibrant colors

Sunshine Barbecue Chicken

A bright and smoky dish perfect for summer gatherings, featuring juicy chicken marinated in buttermilk and grilled to perfection, paired with a refreshing apricot salsa.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Modern Barbecue
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 8 pieces spring onions, trimmed, white parts chopped, green parts thinly sliced Use the white parts in the marinade for sweet sharpness and the green tops for a fresh crunch as a garnish.
  • 300 ml buttermilk If you do not have buttermilk, mix 300ml milk with 1 tbsp lemon juice and let stand 10 minutes.
  • 1/2 tsp ground white pepper Subtle heat; black pepper can be substituted but is visually different.
  • 1 piece lime, juice of Freshly squeezed is essential for bright acidity.
  • 4 cloves garlic, finely chopped Finely chop or grate for even distribution.
  • 1.4 kg whole chicken, butterflied Butterflying speeds cooking and gives more surface for char.
For the Salsa
  • 150 g dried apricots Choose plump, soft apricots for a deeply flavored salsa.
  • 1 piece lime, juice of (for salsa) Essential for vibrant flavor.
  • 1/4 cup pomegranate juice A non-alcoholic swap for spirit-based recipes.
  • 1 tbs extra virgin olive oil Use a fruity oil to enhance flavors.
For Serving
  • Coriander leaves, to serve
  • Lime cheeks, to serve For an extra burst of flavor.

Method
 

Preparation
  1. Whiz chopped spring onion, buttermilk, white pepper, a pinch of salt flakes, and lime juice in a blender until smooth.
  2. Transfer 1/4 cup (60ml) buttermilk mixture to a bowl and chill until needed.
  3. Add garlic to remaining buttermilk mixture and pulse to combine.
  4. Place chicken in a large dish and pour over buttermilk mixture. Cover and chill overnight.
Cooking
  1. Preheat oven to 160 degrees C.
  2. Remove chicken from marinade and place in a roasting dish. Roast for 1 hour or until juices run clear.
  3. Heat a barbecue or chargrill pan to medium high heat. Grill chicken, skin side down, turning occasionally, for 20 minutes or until golden.
Salsa Preparation
  1. Place apricots in a heatproof bowl, cover with 200ml boiling water and stand for 5 minutes to rehydrate.
  2. Whiz apricots, lime juice and pomegranate juice in a blender until smooth.
  3. Transfer to a bowl and stir in oil.
  4. Spread salsa over a large serving plate and spoon over reserved buttermilk mixture.
Serving
  1. Top with chicken and scatter with sliced green spring onion and coriander leaves. Serve with lime cheeks.

Notes

Marinate chicken overnight for best results; leftovers can be used in various dishes.