Remove the crusts from the brioche and slice into 2 cm thick slices. Toast the brioche in a hot oven until golden. Allow to cool.
Toast the pinenuts in the oven until golden and allow to cool.
Melt the butter in a frypan and lightly sweat the onion. Remove from the heat and allow to cool.
Cut the muscatel raisins into quarters and dice the feta into small cubes. In a food processor add the brioche, pinenuts, butter and onions from the pan and lemon jam. Process briefly until the ingredients are combined.
Remove the contents and place in a bowl then add the feta and muscatel raisins, mix well.
Wipe out the cavity of each young chicken with a clean paper towel to remove any excess moisture. Fill the cavity of each chicken with the stuffing mixture.
Place 2 slices of cold thin butter nobs between the skin and breast of each bird. Do this by loosening the skin from the flesh of the breast with your fingers and inserting the butter.
Using some butcher’s twine tie the legs of the chicken together to give your birds a better shape and to help keep the stuffing intact while cooking.
Place the birds in the refrigerator until you are ready to BBQ. Pre heat the BBQ with the lid down until it reaches 250o Celsius.
Remove the chickens from the fridge.
Pour a little olive oil over the skin of each bird and gently massage it in. Season the skin well with sea salt.
Place the birds on a roasting (or cake) rack. Find a suitable roasting tray that the rack will fit into.
Place some loosely crushed aluminum foil on the bottom of the roasting tray, this is to help catch and diffuse some of the oil and juices from the birds while cooking and help stop the oil smoking on the bottom of the tray.
Now place the rack with the birds in the roasting tray and place in the middle of the pre heated BBQ.
Close the lid on your BBQ and if a thermometer is fitted to the lid maintain a temperature of about 250o Celsius for 15 minutes.
Carefully open the lid, your chickens should have a good golden colour by now. Turn all the gas burners to low and close the lid for a further 10 minutes.
Once the chickens are cooked remove them to a serving platter. Allow them to rest for 5 minutes. You can either carve the birds and scoop out the stuffing or with a pair of strong kitchen shears you can cut the birds in half through the breast and back bones. Serve the two halves with the stuffing to each guest.
Serve the chickens immediately with the suggested eggplant salad and any other accompaniments you like.