NZ Woman's Weekly

Rosemary chicken parcels with fruity salsa

Rosemary chicken parcels with fruity salsa
  • Meal Type

  • Servings


This classic combination is made BBQ savvy in parcels.

The cream cheese melts almost instantly, while the sweet apricots with a touch of ginger works wonderfully with the crispy bacon. You can use chicken breast too.

  • 125g cream cheese
  • 6 dried apricots, finely diced
  • 1 tsp fresh ginger, grated
  • 8 boneless, skinless chicken thighs, opened up flat
  • 8 rosemary sticks
  • 8 strips streaky bacon
  • Spray oil
  • fruit salsa
  • 2 peaches, pitted
  • ¼ cucumber, finely diced
  • 1 small red onion, finely diced
  • 1 tsp wholegrain mustard
  • 2 tbsp sweet chilli sauce
  • 1 lime, juice and zest

1 Combine the cream cheese, dried apricots and ginger, and mash together to form a paste.

2 Lay the chicken thighs flat and place a spoonful of the cream cheese mixture inside each. Lay a piece of rosemary through the centre and roll up around the stick. Wrap each in streaky bacon to help secure chicken into a tidy bundle.

3 Preheat the BBQ, spray the chicken with oil and cook over a low heat, turning occasionally, for 15-20 minutes.

4 To make the salsa, finely dice the peaches, then combine in a bowl with the cucumber, red onion, mustard, sweet chilli and lime juice and zest.

5 Serve the rosemary chicken parcels with the salsa. You can also add with summer greens and new potatoes.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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