Prepare your barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q, set up your barbecue with a convection tray and trivet.
Remove the chicken from the fridge and dry the skin with paper towels. Coat with 2 tablespoons olive oil and a generous amount of salt and pepper.
Place the chicken, skin side down, on the trivet, close the lid, and cook until the internal temperature of the chicken reaches 70°C, about 45 minutes. Remove from the barbecue and allow to rest for 20 minutes (the internal temperature will rise 3° to 6°C during this time). While the chicken is resting, make the salsa.
Coat the tomatoes and chillies with oil, season with salt and pepper, and place on the cooking grill. Cook until blackened all over, turning as required. Allow to cool slightly, and then peel the tomatoes and chillies. Finely dice with the olives and mix with 2 tablespoons olive oil, salt, pepper, and the red wine vinegar. Serve the salsa with the chicken, garnished with basil and parsley leaves.
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