John Chicken is nice when cooked on the BBQ as you can get a little char grill to add some smoky flavour to the chicken.
However to turn a regular BBQ’d chicken fillet into a wonderfully flavoured meal, add a salsa of apricot, pistachio nuts, parsley and chilli. The salsa is the key ingredient to make this a very tasty chicken meal. The apricot and chicken blend beautifully together to create a sweet juicy mouthful.
Served with grilled potato slices and your favourite salad and this will be a very popular variation to any BBQ’d chicken meal.
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Ingredients
- 3 Large potatoes use Red Royale
- 2 tbsp Olive Oil
- 1 clove Garlic crushed
- 1 tsp Ground Paprika
- 4 Chicken Fillets use breast fillets
- Apricots 1 tin of apricot halves in juice, drained and chopped into small pieces
- 35 g Pistachio Nuts finely chopped
- 1 tbsp Ground Parsley
- 1 Long Red Chilli thinly sliced
- 1 tbsp Lime Juice
Ingredients
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Instructions
- Place potatoes in microwave and cook on high for about 4-5 minutes until just tender. Thickly slice
- Combine olive oil and garlic in a bowl.
- Place half the oil mixture into a separate bowl with the potato slices.
- Stir paprika into the remaining half of the oil mixture and rub over chicken.
- Season chicken with salt and pepper
- Cook chicken on barbeque grill until cooked through. This will vary depending on the BBQ. For me it took about 25 minutes for large chicken fillets.
- Also cook the potato on the barbeque grill until golden.
- Combine apricot, pistachio, parsley, chilli and lime juice in a bowl and season with salt and pepper.
- Spoon over chicken once it is cooked and serve with potatoes.
