Alex James' barbecued Tuscan chicken with cherries recipe

• 1 large chicken, about 4kg in weight
• 1 pinch salt
• 1 glug extra virgin rapeseed oil
• 3 lemons, juice only
• 2 tsp mustard
• 1 pinch black pepper
• 3 cloves garlic, roughly chopped
• 1 small bunch chives, roughly chopped
• 1 bunch fresh rosemary
• 4 handfuls mixed salad leaves
• 1 small jar of cherries soaked in Somerset brandy or similar

1. Take the chicken and place on a chopping board breast bone upwards.
2. Using a sharp knife cut through the breast bone and open the chicken, turn over and flatten.
3. Using a rolling pin or something heavy, bash to flatten out the chicken this helps to cook the chicken quickly & evenly, and to tenderise the bird.
4. Sprinkle with salt and place on a preheated, covered (kettle-style) barbecue breast side down to start with for about 20 minutes, turn over and cook for a further 20 minutes or until cooked through and juices are running clear.
5. Make a dressing use twice oil to acid (lemon juice).
6. Mix together a good glug of oil and the juice from fresh lemons.
7. Add mustard, black pepper, garlic and chives.
8. Adjust to suit your personal taste.
9. Check the chicken and turn over.
10. Take the rosemary bunch and bash the chicken to impart the rosemary oils and flavour.
11. Place large handfuls of summer leaves onto the serving board, place the cooked chicken on top generously spoon over the dressing and finished off scattered with cherries soaked in your favourite liquor & tomatoes roasted with garlic & rapeseed oil.

chicken, salt, oil, lemons, mustard, black pepper, garlic, chives, rosemary, salad leaves, cherries

Taken from www.lovefood.com/guide/recipes/47035/alex-james-barbecue-tuscan-chicken-with-cherries-recipe (may not work)