Light your BBQ with 2 zones for direct and indirect heat and bring it up to 180c
Spatchcock chicken by using kitchen sheers and cutting down one side of the spine. Repat down the otherside of the spine
Turn the chicken so it is breast side up and push down with the palm of your hands at the back of the breast. You will hear a pop and that’s the wishbone breaking.
Mix the spices together, rub the chicken with the olive oil and rub the mixed spices over the chicken
Place the chicken skin side up on the BBQ on indirect heat (not on the coals or gas burners) and cook undisturbed for 45mins – 1 hour until internal temperature of chicken is 73c or until juices run clear when pricked with a fork
Grill chicken on direct heat for 2 minutes each side and allow to rest for 10 minutes
Finely dice peaches – you can leave the skin on and don’t worry about the cuts looking pretty 😉
Dice the red chili finely and chop the basil
While the chicken is resting rub the spring onions in a little olive oil and char on the BBQ for 2-3 minutes
Dice the spring onions and add them to the peaches along with the rest of the ingredients
Stir to combine and adjust the seasoning accordingly
if you can’t spatchcock the chicken yourself then you can ask your butcher to assist
by cooking the chicken spatchcock style it cooks it quicker and more evenly so your breasts don’t dry out
the peach salsa can be made up to a day in advance if necessary
if you don’t or can’t BBQ you can roast the spatchcock chicken in the oven instead
ALWAYS rest your meat before cutting it. This allows the juices to re-distribute and makes the chicken juicer!