Celebrity Chef Recipes: Darren Simpson’s BBQ Chicken Stuffed With Mascarpone, Oregano, Lemon Zest And Garlic With Grilled Asparagus

Darren Simpson’s spring chicken stuffed with mascarpone, oregano, lemon zest and garlic is served with grilled asparagus and makes the perfect afterwork dinner or lazy weekend lunch.


1 whole baby chicken taken of the bone

2 tbsp of mascarpone

The zest of ½ a lemon

1 tbsp of fresh oregano chopped

1 clove of garlic chopped

4 spears of asparagus peeled

Olive oil

Salt & freshly ground black pepper

½ lemon to serve


Mix the mascarpone, lemon zest, oregano and chopped garlic together and season with salt and freshly ground black pepper.

Stuff this mix under the skin of the chicken. Season the chicken with a little olive oil, salt and pepper. Place skin side down on to a hot BBQ and grill for 4 minutes each side.

Meanwhile brush the asparagus with a little olive oil and season with salt and pepper and place on the stove for 2 to 3 minutes until cooked, but still retaining a little crunch.

Serve the chicken with the asparagus over the top and ½ a lemon. The mascarpone melts to for a wonderful sauce.