MEAT RECIPE

Butterflied Chicken with Pineapple Salsa

I love hanging pineapple over the campfire. It’s fun to do, and it results in a deliciously smoky campfire taste. This pineapple salsa is one of my favorites, and paired with butterflied chicken, its a perfect balance of savory, smoky, and sweet. You can also serve the salsa with a number of other dishes, such as seafood and pork.

Ingredients

3 tablespoons olive oil

1 garlic clove, finely minced or grated

zest of 1 lemon

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

1 x 3 lb whole chicken, butterflied

Pineapple salsa:

1 pineapple

1 red or green chili

½ cup extra-virgin olive oil

¼ cup sherry vinegar

1 cup mint leaves, finely chopped

1 cup coriander, finely chopped

Equipment:

Fire pit, grill grate, tripod

- Serves 4 -

HOW TO MAKE IT

  1. Light a fire and let it burn down for 1 hour or until you obtain a medium heat. Set a tripod and a grill grate over the fire.

  2. Using a sharp knife, cut the skin off the pineapple leaving the top intact – you will use this to hang your pineapple over the fire. Tie some butcher’s twine around the top of the pineapple and hang the pineapple about 20 inches above the fire and cook for 1 hour or until juicy.Add the chili to the grill grate to blister and get some smoky flavour.

  3. Remove the pineapple and chili from the fire and allow to cool. Cut the pineapple into small cubes and finely dice the chili. Add the remaining ingredients and toss well to combine. Set aside while you cook the chicken.

  4. Whisk together the oil, garlic, lemon zest, herbs, salt and pepper in a small bowl.

  5. Using your hands, separate the chicken skin from the flesh on the breasts and legs. Scoop up the marinade and rub it all over the flesh of the chicken under the skin, then rub your greasy hands over the outside of the skin as well.

  6. Make sure your fire is burning at a medium–low heat with a good hot bed of coals. You may have to lower your grate or add more wood as needed.

  7. Place the chicken on the grill grate, skin side down, and cook for 35 minutes or until the skin is a deep golden brown.Try not to cook the outside of the chicken too fast, leaving the inside under-cooked–the chicken should be cooked slowly. Flip the chicken over and continue to cook until a meat thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear.

  8. Serve the chicken with the pineapple salsa.