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