Description
A tangy buttermilk-marinated chicken paired with a sweet apricot salsa, perfect for warm gatherings.
Ingredients
Scale
- 8 spring onions, trimmed
- 300ml buttermilk
- 1/2 tsp ground white pepper
- Juice of 1 lime, plus extra lime cheeks to serve
- 4 garlic cloves, finely chopped
- 1.4kg whole chicken, butterflied
- Coriander leaves, to serve
- 150g dried apricots
- 1/4 cup (60ml) pomegranate juice
- 1 tbsp extra virgin olive oil
Instructions
- Whiz chopped spring onion, buttermilk, white pepper, a pinch of salt flakes, and lime juice in a blender until smooth. Chill 1/4 cup (60ml) of the mixture.
- Add garlic to the remaining mixture and combine.
- Marinate the chicken in the buttermilk mixture overnight.
- Preheat oven to 160 degrees C.
- Roast the chicken for 1 hour or until juices run clear.
- Grill chicken, skin side down, turning occasionally, for 20 minutes until golden.
- For the salsa, rehydrate apricots in boiling water, then blend them with lime juice and pomegranate juice.
- Serve the chicken with apricot salsa and reserved buttermilk mixture, garnished with green spring onion and coriander leaves.
Notes
Marinating overnight enhances tenderness and flavor. Serve with bright sides like citrus tabbouleh or grilled corn.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Roasting and Grilling
- Cuisine: Fusion Barbecue
Nutrition
- Serving Size: 1/4 chicken with salsa
- Calories: 520
- Sugar: 12g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg