BBQ Recipes | Tuscan Chicken | Red Tractor

Alex James' BBQ Recipes

BBQ'ed Tuscan Chicken with Cherries

Added 24 Apr 2015


1 Large Chicken should serve 3-4!

  • Large chicken, about 4kg in weight
  • Salt
  • Extra virgin rapeseed oil
  • 2-3 lemons
  • 2 teaspoons mustard
  • Black pepper
  • 2-3 cloves garlic, roughly chopped
  • Small bunch chives, roughly chopped
  • Bunch fresh rosemary
  • Summer ‘greens’ – mixed salad leaves
  • Small jar of cherries soaked in Somerset brandy or similar



  1. Take the chicken and place on a chopping board – breast bone upwards.  Using a sharp knife cut through the breast bone and open the chicken, turn over and flatten. 
  2. 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.
  3. Sprinkle with salt and place on a preheated, covered (kettle-style) BBQ -  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.
  4. Make a dressing – ‘Use twice oil to acid (lemon juice)’. Mix together a good glug of oil and the juice from fresh lemons.  Add mustard, black pepper, garlic and chives.
  5. ‘Mix and Taste’ – adjust to suit your personal taste
  6. Check the chicken and turnover – take the rosemary bunch and ‘bash’ the chicken to impart the rosemary oils and flavour.
  7. 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.



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