Quick & Easy

Barbecued cajun chickens with spicy tomato salsa

Spicy barbecued chicken pieces with an even spicier tomato salsa.
barbecued cajun chickens with spicy tomato salsa
6
1H 30M

Ingredients

Method

1.Discard necks from chickens. Rinse chicken cavities and pat dry with absorbent paper. Using kitchen scissors, cut along each side of backbones; discard backbones. Turn chickens skin-side up; press down on breastbone to flatten.
2.Combine remaining ingredients; rub all over chickens.
3.Cook chickens on heated oiled covered barbecue, over low heat, 35 minutes or until chickens are cooked through.
4.Meanwhile, make spicy tomato salsa. Cook tomato on heated oiled grill plate, turning, until softened; chop tomato coarsely. Heat oil in a medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Stir in tomato, vinegar and chilli; cook, uncovered, stirring occasionally, about 20 minutes or until salsa thickens.
5.Serve chickens with salsa.

In Australia, young, small chickens weighing between 300g (9½ ounces) and 600g (1¼ pounds) are called spatchcocks. In other countries they’re called poussins, rock cornish hens or simply baby chickens.

Note

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