You all know me, I’m a sucker for BBQ. I’m a sucker for chicken also. So, imagine how crazy I get when it’s barbequed chicken. I am especially glad because I have some leftover of this exact dish in my fridge right now. I had a cook out with my friends yesterday and I made this wonderful meal. We ate so much yesterday, I still wonder how they were able to drive home, especially Mike. He had three servings!
This dish is basically barbecued chicken served with apricot and tequila salsa. Fancy right? And it’s quite easy to prepare.


Eleven ingredients are needed to make this meal a success and the portions of ingredients listed are adequate for a meal that will have six serves.

  • 300ml of buttermilk
  • 1.4kg of butterflied whole chicken
  • ½ teaspoon of ground white pepper
  • 8 spring onions that have been trimmed and chopped.
  • 4 chopped garlic cloves
  • Juice from a single lime and lime cheeks
  • Coriander leaves
  • 60ml of tequila
  • Juice from another single lime (for the apricot and tequila salsa)
  • 150g of dried apricots
  • 1 tablespoon of olive oil (preferably extra virgin)


i. As usual, wash your hands and your cooking utensils.

ii. The chopped spring onion, the white pepper, lime juice, buttermilk and a pinch of salt flakes are put in a blender and blended until the mixture is smooth.

iii. Transfer 60ml the mixture from the blender to a bowl and keep in the fridge to chill. It will not be needed until later.

iv. Put garlic into the remaining buttermilk mixture and pulse properly to combine. The chicken is the placed in a bowl and the buttermilk mixture is poured over it. It is advisable to leave this overnight so that the mixture will properly seep into the chicken.

v. Switch on your oven and preheat it to 160°C. Take out your chicken and place it in a roasting dish.

vi. Roast your chicken till the juices run clear which should take about an hour plus some few minutes. You know your chicken is cooked when the fleshiest part of the thigh can be pierced with a skewer with minimal effort.

vii. Switch on your grill and set the heat to medium-high. You don’t want it too high so that your chicken will not get burned. Gently place the chicken on the grill, the skin side against the grill.

viii. Turn your chicken at intervals till your chicken is golden, crispy-looking and you can see the grill marks. Your chicken is ready, time to make your salsa.

ix. Put your apricots in a heatproof bowl. Pour about 200ml of boiling water in the bowl, immersing the apricots so that they can get rehydrated. Wait for about 5 minutes before you sieve the water off.

x. The apricots, tequila and lime juice are placed in a blender and blended until the mix is smooth. Add a little water if it is so thick.

xi. Transfer the blended mixture to a bowl and stir in oil.

xii. Your food is basically ready. All you need do is to serve the salsa over a large plate, spread it. Then, you pour your buttermilk mixture from earlier over the salsa. Add your chicken and sprinkle the coriander leaves and the remaining onions. Include the lime cheeks and bon apetit!