Chicken, Ginger, Yuzu & Apple Tapas

Makes 6 portions


1 kg boneless chicken thigh, tenderised
¼ tsp spicy smoked paprika
¼ tsp ground cinnamon
50ml Barker’s Professional Yuzu Citrus Dressing
3 garlic cloves, finely chopped
50ml extra virgin olive oil

350g firm apples, peeled and finely diced
7g root ginger, peeled and grated
65ml Barker’s Professional Yuzu Citrus Dressing
2 limes, one zested and both juiced
25g crystallised ginger, finely diced
40ml ginger syrup
3g sea salt flakes
20g jamon slices, baked until crisp
3 sprigs rosemary, leaves stripped and fried


Marinate all chicken ingredients in a covered bowl overnight in the refrigerator.

For the Salsa, in a mixing bowl, toss all salsa ingredients EXCEPT the rosemary and jamon.

Heat a barbecue and cook the chicken until just done. The chicken must be juicy. Slice and lay onto a plate. Spoon over the salsa.

To make the jamon chards, line a baking sheet with non stick paper, lay down the jamon slices, cover with another sheet and a tray. Place into a preheated 175°C oven for 20 minutes.

Remove the tray and paper, the jamon should be crisp. Cool on absorbent paper.

Stand the jamon up in the salsa and scatter over the rosemary.

Chicken Ginger Yuzu Apple Tapas

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