Spiced BBQ Chicken

Ben O'Donoghue

Ingredients:

Serves 4

  • 2 garlic cloves, roughly chopped
  • Salt
  • Zest and juice of 2 lemons
  • 2 tablespoons good-quality curry powder
  • 1 dried bird’s eye chilli, seeded and crushed
  • 70ml olive oil
  • Freshly ground black pepper
  • 1x 1.6 kg chicken
  • 2 bunches rosemary
  • 1–2 bunches fresh bay leaves

Method:

  1. Smash the garlic in a mortar with a little salt. Add all the lemon zest and half the lemon juice. Add the curry powder, chilli and olive oil. Season with pepper and mix well.
  2. Remove the excess fat from around the chicken’s backside and neck.
  3. Starting at the neck end, carefully separate the skin from the meat, by sliding your hand under the skin, being careful not to break the skin. Do this to the whole chicken.
  4. Using your hands, gently massage the spice paste everywhere under the skin of the chicken, and over the outside.
  5. Prepare your barbecue for indirect cooking over a medium-high heat (180–200°C degrees if you have a thermometer).
  6. Place the chicken directly on the grill, breast side up. Cover with the hood and cook for about 15 minutes, until the chicken begins to colour.
  7. Plunge the herbs into fresh water to wet them well. Lift up the chicken and place the wet herbs directly underneath. Place the chicken over the herbs, bum side up.
  8. Drizzle the remaining lemon juice over the chicken. Replace the hood and cook for 40–45 minutes, until the juices from the chicken run clear when the thigh is pierced.
  9. Once cooked, allow to rest for 10–15 minutes.

Our friends at Wine Selectors suggest pairing this dish with Red Spinifex Garcon Grenache 2018 or White Peter Lehmann Wigan Riesling 2013

Similar Recipes

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

English Muffins

English Muffins

Ingredients: 300ml milk, plus extra 7g sachet of dried yeast 25g white caster sugar 50g shortening or lard 425g plain flour, plus extra 20g polenta, optional Unsalted butter Method: Gently warm the milk in a pan until lukewarm or body temperature, 37ºC. Add the yeast...

Tandoori Cauliflower with Cashew Yoghurt

Tandoori Cauliflower with Cashew Yoghurt

This recipe is brought to you with the help of our friends at Wine Selectors Ingredients: 1 medium cauliflower, leaves and stalk trimmed, cut into wedges 400g can lentils, drained and rinsed 1 small white onion, thinly sliced Juice of 1/2 lemon 1 1/2 tbsp extra virgin...

Ham & Cheese Empanadas

Ham & Cheese Empanadas

Ingredients:For Dough:  500g plain flour 190g cold unsalted butter, cut into cubes ½ tsp salt 60ml warm water 1 egg, at room temperature and whisked For Filling:  600g smoked ham, diced  200g mozzarella, diced  200g cheddar, diced  200g brown onion, diced  80g...

Gnocchi with Braised Leek & Pancetta

Gnocchi with Braised Leek & Pancetta

This recipe is brought to you with the help of our friends at Massel Ingredients: 500g gnocchi  2 potatoes, diced  1 clove of garlic, chopped 1 tsp dried chillies  1 leek, sliced  2 rosemary sprigs 100g pancetta, rind removed and diced 500ml Massel Veg Stock Method:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!