BBQ chicken

Made with a real tasty homemade sauce.
 

Recipe from: 20 September 2012
Preparation time: 10 min
Cooking time: 35 min
 
 

Ingredients

 
  • 1
    whole chicken - spatchcock style
  • or 8 mixed chicken pieces - skin on
  • for the bbq sauce:
  • 2
    Tbs
    olive oil
  • 2
    Tbs
    tomato sauce
  • 2
    Tbs
    balsamic vinegar
  • 1
    Tbs
    runny honey
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    Dijon mustard
  • 1
    tsp
    wholegrain mustard
  • 1
    tsp
    chilli flakes - or 1 chilli desseded and chopped
  • 1
    tsp
    paprika
  • 1/2
    tsp
    dried coriander
  • 1/2
    tsp
    cinnamon
  • 1/2
    tsp
    aniseed
  • 1/2
    tsp
    dried thyme
  • 2
    cloves garlic - roughly chopped
  • 1
    pinch of salt and freshly ground black pepper
  • 2
    Tbs
    hot water - to loosen the mixture
Servings: Change Serving
 
 

Method

 
Baste the chicken in the BBQ mixture, and leave to stand in the fridge for as long as possible before cooking (covered with cling film and rested overnight in the fridge is even better, but not essential).

Remove from the fridge and bring to room temperature about 20 minutes before cooking.

Pre-heat the BBQ (roughly medium-high heat if it is gas and has adjustable temperatures).

Cook on the grill for 30-35 minutes, with the lid down if you have one, turning half way, until cooked through. Remember to keep basting with any extra sauce every 10 minutes or so during the cooking process.

Remove and serve with a side of your choice, like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and slices of chicken piled high.

To see a step-by-step picture gallery, click here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


 
 

Read more on: poultry  |  recipe  |  checkers braai  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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