BBQ chicken

Recipe from: 20 September 2012

Ingredients 19
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 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
 

Method

00:10
 
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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