Flattening out the chicken helps it cook through and remain tender. If you prefer, use chicken quarters or go for thighs.
Ingredients
- 1.5 kg free-range chicken, spatchcocked or butterflied
- 4 tbsp olive oil
- Zest 1 lemon
- 1 tsp smoked paprika
- 1 tbsp clear honey
- 4 firm ripe peaches, halved and stoned
- For the preserved lemon salsa:
- 4 tbsp extra virgin olive oil
- 1 tbsp runny honey
- Juice 1⁄2 lemon
- 1 tbsp preserved lemon, diced
- 2 tbsp chopped fresh coriander
Instructions
1 Put the spatchcocked chicken flat on a board. Using a sharp knife, cut a few deep slashes into the thighs and breast meat. Mix 2 tbsp olive oil, the lemon zest, smoked paprika and some salt in a bowl, then rub over the chicken. Set aside until ready to cook.
2 Put the remaining 2 tbsp olive oil and the honey in a bowl and set aside.
3 Make the dressing. Put all the ingredients in a small blender and puree until smooth. Season to taste; set aside.
4 Heat or light the barbecue. Put the chicken skin-side up on a hot barbecue. Cook for 20 min, then flip over and cook, skin-side down, for a final 10 min. Then rest the chicken for 10 min.
5 Brush the halved peaches with the reserved oil and honey. Cook cut-side down on the hot barbecue for 2 min, then flip and cook for a further 1–2 min until they are charred and softened. 6 Arrange the chicken and peaches on a board and serve drizzled with the preserved lemon salsa dressing.
