Herby Butterflied Chicken with Roasted Vegetable Couscous & Smoky Salsa

This herby butterflied chicken is great on the barbecue or just as good cooked on the chargrill if the weather isn’t ideal. The smoky roasted tomato salsa is a delicious accompaniment to the flavour-packed chicken and couscous.


In a small bowl mix together the spices, garlic, oil and yoghurt and set aside.

Carefully cut the chicken breasts horizontally but not all the way through to the other side. Open them out t to resemble a butterfly. Spread the spice mix all over the chicken on both sides. Place in a shallow dish, cover and chill for a minimum of half hour or 2 hours if you have the time.

Meanwhile make the salsa. Place the tomatoes on a baking tray and place under a hot grill until the skins blacken and blister. Once cool enough to handle remove the skins. Place the tomatoes into a bowl and crush.  Remove and discard the core. Add the remaining ingredients and stir well.

Bring the chicken to room temperature for 20 minutes before you cook it. Heat a griddle pan to a medium heat and cook the chicken for 4 minutes on each side until cooked through.

Make the couscous according to the instructions on the packet and fluff with a fork.

Serve the butterflied chicken with the roasted vegetable couscous, salsa and garnish with a few torn mint and parsley leaves.

If cooking on the BBQ place the tomatoes on a medium-hot grill and cook for 4-5 minutes, turn and cook the other side for another 5 minutes until the skins are blackened and blistered in places. Cook the chicken over medium-hot coals for 4 minutes on each side or until cooked through.



  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 clove garlic, finely grated
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp natural yoghurt
  • 2 skinless chicken breasts
  • 1 x packet Ainsley Harriott Roasted Vegetable Couscous
  • For the Salsa
  • 2 ripe tomatoes
  • 2 cloves garlic
  • 1 small red onion, grated
  • a pinch of chilli flakes
  • 1 tbsp each of chopped fresh mint and parsley
  • Salt and pepper