Barbecued cajun chickens with spicy tomato salsa

Spicy barbecued chicken pieces with an even spicier tomato salsa.

  • 1 hr 30 mins cooking
  • Serves 6
  • Print


Barbecued cajun chickens with spicy tomato salsa
  • 6 chickens (3kg)
  • 2 tablespoon olive oil
  • 1 brown onion (80g), grated coarsely
  • 2 clove garlic, crushed
  • 2 tablespoon sweet paprika
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground fennel
  • 2 teaspoon dried oregano
  • 6 egg (plum) tomatoes (540g), halved
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 tablespoon red wine vinegar
  • 1 fresh long red chilli, chopped finely


Barbecued cajun chickens with spicy tomato salsa
  • 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.

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