Poultry
Can Can (Beer Can) Chicken with a Cajun Rub
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
Can Can (Beer Can) Chicken with a Cajun Rub
I first cooked this dish 15 years ago in Australia for three other mates. Back then we had this monthly barbecue competition between the 4 of us where one of us had to cook a different course (i.e starter, main and pudding - the 4th had to cook a celebrity dish of their choice). I remember making this for the main and one of my mates asking me the name of it....I turned to him and replied "Can Can Chicken as the chicken looks like a can-can dancer" and ever since the name has stuck.
Total barbecue time - 75 mins
Difficulty - 🔥
Serves - 4
Gin 'n Tonic (Beer Can Style) Chicken
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
Can Can (Beer Can) Chicken with a Cajun Rub
I was inspired by a friend to create a recipe that compliments a cocktail, This chicken uses the flavours of a gin and tonic and a can cooking method to create a succulent, sweet and sticky roast.
Total barbecue time - 75 mins
Difficulty - 🔥
Serves - 4
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
The UK is a great country to live in as it has such a diverse population with a melting pot of cultural influences. Food, is one of these cultural influences and I wanted to create a recipe that uses different cultural techniques and ingredients.
The Punjab still to this day employ the traditional infrastructure for cooking purposes which includes wood-fired and tandoors. There are many Punjabis living in Kandahar, Afghanistan and they are known for using ingredients such as pomegranates and grapes in their cooking.
I have tried to incorporate the fire from the Punjabis, the sweetness from Afghanistan mixed with traditional Indian flavours.
Please enjoy.....
Total barbecue time - 70 mins
Difficulty - 🔥🔥
Serves - 4
Jamaican Jerk Chicken with Pineapple Lime Salsa and Funky Callaloo
Jamaican Jerk Chicken with Pineapple Lime Salsa and Funky Callaloo
Punjabi Kandhari Murgh (Spatchcock Chicken with Garlic, Chilli & Pomegranate Molasses)
I had a thought recently and wondered what else could a chicken sit on in a barbecue apart from a beer can that would add flavour and moisture.
A PINEAPPLE of course ?!
Total barbecue time - 70 to 90 mins
Difficulty - 🔥
Serves - 4
[Rotisserie] Musakhan Chicken
Jamaican Jerk Chicken with Pineapple Lime Salsa and Funky Callaloo
Grilled Thai Chicken Banana Leaf Parcels
This is my take on Musakhan Chicken. Musakhan Chicken is a hugely popular national dish of Palestine. The chicken is tender and juicy and the flavors of za’atar and sumac, which is tossed with onions, lemon juice and garlic.
This cook can be done if you do not have a rotisserie feature on your barbecue.
Total barbecue time - 70 to 90 mins
Difficulty - 🔥
Serves - 4
Grilled Thai Chicken Banana Leaf Parcels
Jamaican Jerk Chicken with Pineapple Lime Salsa and Funky Callaloo
Grilled Thai Chicken Banana Leaf Parcels
An easy and authentic tasting dish from Thailand. Using Banana leaves (they aren’t edible), however, they are an excellent way to hold in the flavours of this dish during the grilling process while infusing it with a subtly sweet flavour.
Total barbecue time - 25 to 35 mins
Difficulty - 🔥
Serves - 2
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
This amazing gin brine makes the turkey unbelievably juicy, tender and flavoursome. Once you’ve tasted Gin Brined Turkey, you will never want to eat normal turkey again. Try out the brine recipe on chicken.
Total barbecue time - 180 mins
Difficulty - 🔥🔥🔥🔥
Serves - 6
Verjuice Can Chicken with a Verjuice, Tarragon and Grape Sauce
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
Growing up in Australia I was lucky enough to try Verjuice quite regularly . This was due to Maggie Beer a famous Australian cook, food author, restaurateur, and food manufacturer living in the Barossa Valley in South Australia. Maggie was the first in the world to produce Verjuice commercially. Verjuice is unripe and unfermented grapes that is often used in place of vinegar however has a gentler flavour than vinegar, with a sweet-tart taste.
When I saw that there was a local producer of Verjuice in Ditchling, Sussex I had to create a recipe using this amazing product.
Verjuice worked perfectly with chicken and this way of cooking the chicken kept it very moist and flavoursome.
Total barbecue time - 60-75 mins
Difficulty - 🔥
Serves - 4
Portuguese Piri-Piri Chicken with Coriander Sauce and Patatas Bravas
Thanksgiving Gin Brined Turkey with a Spicy Cornbread and Chorizo stuffing
Portuguese Piri-Piri Chicken with Coriander Sauce and Patatas Bravas
An easy and quick barbecue cook that will transport you back to the streets of Portugal without even leaving your home.
You can make this piri-piri chicken as spicy as you want.......
Total barbecue time - 60 mins
Difficulty - 🔥
Serves - 3
Vietnamese-Style Spicy Caramel Lime Rotisserie Chicken
Vietnamese-Style Spicy Caramel Lime Rotisserie Chicken
Portuguese Piri-Piri Chicken with Coriander Sauce and Patatas Bravas
My take on Vietnamese cooking with those traditional sweet, spicy and sour flavours the star of the cook.
NB - This dish can be cooked without a rotisserie in the same fashion just in a roasting tin.
Total barbecue time - 60 mins
Difficulty - 🔥
Serves - 4
Bourbon and Blood Orange Chicken
Vietnamese-Style Spicy Caramel Lime Rotisserie Chicken
Bourbon and Blood Orange Chicken
You can really taste the orange and the mellow bourbon whiskey in the chicken which gives it a real rich and smoky flavour with hints of orange.
Total barbecue time - 70 - 75 mins
Difficulty - 🔥🔥
Serves - 4
CAN CAN CHIcken with cajun rub
What you will need:
1 chicken (2-2.5 kg)
olive oil
½ lemon
For the Cajun Rub:
1 tsp fennel seeds
1 tsp black peppercorns
2 tsp smoked paprika
1 tsp sea salt
1 tsp cumin seeds
2 tsp chilli flakes
1 tsp garlic granules
1 tsp mustard seeds
1. Place rub ingredients in a pestle and mortar and bash away.
2. Lightly coat the chicken all over with olive oil and season evenly with the rub.
3. Open a can of cider/beer and take a swig. When you have done that repeat the process. This should leave you about half the can of cider. Place the can on a solid surface, and then lower the chicken cavity over the can.
4 . Take half a lemon and place it in the neck of the chicken like a plug to prevent steam escaping while it cooks.
BBQ - Cook the chicken over an indirect heat for 60 - 75 minutes at about 190°C , with the lid closed, until the juices run clear.
Cook's Note - Careful of the can when lifting off the chicken. Leave to rest for 10 minutes. Serve with BBQ corn, roast potatoes and green beans.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
punjabi kandhari murgh
What you will need:
2 kg free range whole chicken (spatchcock)
For the marinade:
500 ml Greek yoghurt
1 bulb garlic (roughly chopped)
1 tbs fresh ginger (roughly chopped)
2 tsp garam masala powder
1 tsp Kashmiri chilli powder
300 ml pomegranate molasses
1. Place all marinade ingredients in a food processor and blitz.
2. In a plastic/ceramic container/bag place the chicken and pour the marinade and leave in the fridge for 24 hours for best results (minimum 4 hours).
3. Remove the chicken from the marinade and keep the excess marinade for basting the chicken during the barbecue cook.
BBQ – Get the coals on the barbecue to a consistent heat of about 180°C . You will be cooking the chicken using the direct method over the charcoal. Place the chicken above the coals breast side up. I usually weigh down the chicken (so it cooks evenly) with a brick that has been wrapped in foil. Close the lid for 20-30 minutes and leave. Now have a well-deserved beer.
After 20 minutes lift off the weight and baste the chicken with the left over marinade using a basting brush. Turn over chicken and cook for another 20 minutes. Check to see if the chicken is ready by seeing if the juices run clear in the leg or until the temperature reaches 75°C using a temperature probe. If you have wood chips or small seasoned wood this recipe will go well with this.
Once ready take off barbecue and leave to rest for 15 minutes.
Cook’s Note – Serve with chunky cucumber raita, cumin paneer salad and homemade naan. Don't forget to check out my naan recipe on the "other" website section.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Jamaican jerk chicken with pineapple lime salsa
What you will need:
1 large free-range chicken
1 large pineapple
Jerk Rub
1 tbs onion powder
1 tbs garlic powder
1 tbs dried thyme
1 tsp ground allspice
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp ground cinnamon
1 tsp ground cumin
½ tsp chilli flakes (finely chopped scotch bonnet)
1 tbs mucavado sugar
2 tsp sea salt
1 tsp ground clove
½ tsp ground nutmeg
Ginger Beer Jerk Mop
½ cup cider vinegar
¼ cup ginger beer
1 tsp scotch bonnet
1 tsp Worcestershire Sauce
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
¼ tsp allspice
1 tbs muscavado sugar
2 spring onions
1 tsp sea salt
1 tbs dark soy sauce
1 lime (juice only)
Funky Callaloo
1 bunch of Callaloo, chopped
2 thick bacon rashers, chopped
1 onion, finely chopped
2 garlic cloves, minced
½ scotch bonnet pepper, seeded and finely chopped
1 tomato, diced
1 sprig fresh thyme
½ tsp smoked paprika
olive oil
1. Place jerk rub ingredients in a bowl and mix well.
2. Lightly coat the chicken all over with olive oil and season evenly with the rub. This can be done up to 24 hours before cook for best results.
3. Take the pineapple and cut off the leaves. Take a sharp knife and carefully cut a ring around an inch from the base, going about an inch into the pineapple. Place the pineapple on its base and cut down, allowing the slices of flesh to fall away leaving a central column which you will use as a stand for the chicken.
4. Using some of the left over jerk rub cover the pineapple column and then ease the chicken over the pineapple column so it stands proud on its legs.
5. Transfer the chicken on the pineapple to the barbecue, keeping the pineapple upright. Carefully balance the chicken on its two legs and the pineapple. Baste the chicken every 20 minutes with the jerk mop.
6. Pineapple Salsa – Recipe is in "other" section of website.
7. Funky Callaloo – Add chopped Callaloo in bowl of warm water until needed. Chop onion, scotch bonnet, tomato and bacon. Place bacon on frying pan and cook until nearly crispy and then add onions, garlic, thyme and fry for about two minutes on a low heat (don’t burn the onion). Then add tomatoes, scotch bonnet and smoked paprika and cook for a further 3 minutes. Finally add the Callaloo and salt and a bit of water and steam until ready and serve.
8. When chicken has cooked carefully transfer it in an upright position to a carving board and let rest for 10 minutes. Careful of the pineapple when lifting off the chicken. Really important to baste the chicken one last time while it is resting.
BBQ - Cook the chicken over an indirect heat for 75 - 90 minutes at about 190°C , with the lid closed, until the juices run clear.
Cook's Note – Serve with pineapple salsa and funky Callaloo (These recipes can be found in the "other" section of the website.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
gin 'N Tonic (Beer Can Style) chicken
What you will need:
1 chicken (2-2.5 kg)
empty (clean) beer can for cooking
For the baste
5 mint leaves (finely chopped)
2 tbs gin
1 tbs tonic
1 tbs brown sugar
1 tbs butter
½ tsp salt
For the beer can steam marinade:
3 tbs gin
2 tbs tonic
2 tbs brown sugar
5 mint leaves
2 limes (juice only)
½ tsp salt
½ tsp black pepper
2 garlic cloves (minced)
1. Place baste ingredients in a saucepan and bring to boil, take off heat and mix well.
2. Put all the beer can ingredients in a bowl and mix well so that the sugar has dissolved.
3. Take an empty beer can making sure that all the labels are off and it is clean inside and out. Use a knife or can opener to remove the top.
4. Pour in the marinade ingredients into the can and sit the chicken on the can so that the top enters the cavity and chicken is upright.
5. Take a squeezed lime half and place it in the neck of the chicken like a plug to prevent steam escaping while it cooks.
6. Rub chicken with the baste but leave 1/4 of the marinade for later in the cook.
7. After cooking for 45 minutes, brush the chicken with the baste and cook for the remainder of time.
8. Once cooked and the juices run clear, remove chick carefully and rest for 10 minutes. Transfer to a serving plate, carve and drizzle over a little of the marinade.
BBQ - Cook the chicken over an indirect heat for 60 - 75 minutes at about 190°C , with the lid closed, until the juices run clear.
Cook's Note - Careful of the can when lifting off the chicken. Leave to rest for 10 minutes. Serve with BBQ corn, roast potatoes and green beans.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
[Rotisserie] musakhan chicken
What you will need:
1 free-range chicken (about 1.7-2kg)
½ lemon
2 red onion (cut into quarters and then quarters again)
2 tsp Za’atar
3 garlic cloves
2 tsp olive oil
Spice Rub
50 g butter, softened
1 tsp sea salt
2 tsp sumac
½ tsp ground cumin
2 tsp pine nuts (toasted)
½ tsp ground cinnamon
NB - This dish can be cooked without a rotisserie in the same fashion just in a roasting tin.
1. Place the red onion and garlic in a bowl with the olive oil and Za’atar and mix well.
2. Put the lemon half and the red onion mixture in the cavity of the chicken, then tie the legs together with cooking string.
3. Place all the spice rub ingredients apart from the butter in a coffee grinder/pestle & mortar and blitz.
4. In a bowl add the spice rub and butter and blend by hand to form a spice butter rub.
5. Place chicken on rotisserie arm and smother the spice rub butter all over the chicken as well as in between the skin and breast of the chicken without puncturing the skin.
6. Put chicken on barbecue and place a foil tray under the chicken to catch the juices.
7. Remove chicken and place on a board and leave to rest for 10 minutes.
8. Remove onion and carve the chicken. Use lemon from cavity and squeeze over chicken and onion mixture and serve.
BBQ - Cook the chicken over an indirect medium heat for about 60 - 75 minutes at about 190°C , with the lid closed, until the juices run clear (74°C ).
Cook's Note – Serve with Greek yoghurt, tabouli and taboon breads (or any other flat breads)
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
grilled thai chicken banana leaf parcels
What you will need:
6 chicken thighs (with bone in and skinless)
3 large banana leaves
Marinade
1 Thai green chilli (finely chopped)
2 cloves garlic (finely chopped)
2 tsp ground coriander
1 tbs fish sauce
1 tsp ground white pepper
1 tbs light soy sauce
3 tbs oyster sauce
2 tsp brown sugar
1 tsp sesame oil
Dipping Sauce
½ tsp sesame seeds
1 tbs sugar
1 tbs water
½ tbs light soy
½ tbs dark soy
pinch salt
1 tsp siracha sauce
1 Thai green chilli (thinly sliced)
1. Place all marinade ingredients in a large bowl and then add chicken thighs and marinade for up to 24 hours.
2. On a large banana leaf add two chicken thighs with a bit of the marinade and wrap each banana leaf like a package and tie with a small banana leaf strip or secure with toothpicks/skewers.
3. Place the banana leaves parcels on a low-heated indirect grill and cook for about 30 minutes with the lid on. After 20 minutes, poke the packages with a thermometer to gauge the internal temperature. Once the temperature is 71°C take the chicken off the barbecue and leave to rest in the banana leaves for 10 minutes. The chicken will keep on cooking in the marinade juices until it has reached internal eating temperature of 74°C.
4. While the chicken is cooking you can prepare the dipping sauce by adding all ingredients in a bowl and stirring well.
BBQ - Light the barbecue using the two-zone configuration (bank the charcoal up on one side leaving one side clear) and get the temperature to about 180°C.
Tips - Lightly grill the banana leaves before using, you will see the colour change to a real light green, the reason for doing this is that it softens the leaf allowing you to roll the chicken in it without the leaf tearing or cracking.
Banana leaves are best used on low heat so as to thoroughly cook ingredients inside the leaf before the outside of the leaf burns.
Do not flip the leaves while grilling because you will lose the juices.
Cook's Note - Served with sticky rice and the dipping sauce.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
gin brined turkey with a cornbread & chorizo stuffing
What you will need:
1 x 4.5 – 5.5 Free Range Turkey
Tin foil
Large container for brining
Kitchen twine
Brine
25 litres water
1.5 kg salt
150 g demerara sugar or 150 ml maple syrup
60 black peppercorns, cracked
2 heads of garlic, halved horizontally
2 onions, peeled and sliced
bunch of parsley (with stalks)
5 bay leaves
4 lemons, halved
200 ml gin
Spicy Cornbread
1 tbs olive oil
1 red onion
1 x 160 g tin sweetcorn
1 red chilli
25 g unsalted butter
120 g plain flour
170 g polenta
1 tbs baking powder
3 tbs granulated sugar
300 ml milk
Spicy Cornbread & Chorizo Stuffing
1 large red onion
3 cloves of garlic
1 scotch bonnet chilli
420 g fresh chorizo sausage
750 g spicy cornbread
180 g jarred red peppers
½ bunch of fresh coriander
1 bunch of fresh thyme
4 fresh bay leaves
3 tbs olive oil
375 ml chicken stock
1½ tsp paprika
Butter Baste
¼ cup melted butter
2 tbs lemon juice
1 tbs smoked paprika
2 tsp ground cumin
1 tsp each salt and pepper
Brine
1. Combine all the brine ingredients in a large pan with 25 litres of water. Slowly bring to the boil, stirring, to dissolve the sugar and salt. Remove from the heat and allow to cool completely.
2. Pour the brine into a large, sterilised container. Add the turkey and leave for 24 hours in a very cold room or outside if it has a lid. The turkey must be completely submerged under the brine. Use weights to keep it from floating up (plastic bottles of water work well).
3. Remove the turkey and discard the brine. Then desalinate for an hour in the same container filled with fresh water changing every 15 minutes.
4. Remove turkey and pat dry and place uncovered in fridge for 3 hours.
Spicy Cornbread [can be made a day before and stored in an airtight container]
5. Light barbecue and get to a consistent heat of 220°C.
6. Line the base and sides of a 24cm x 24cm baking dish with greaseproof paper and grease the paper.
7. Peel and chop the onion, drain the sweetcorn, deseed and finely chop the scotch bonnet, then melt the butter. Heat the oil in a pan, add the onion and cook over a medium heat for 3 to 5 minutes until softened. Transfer to a bowl, allow to cool, then add the corn and chilli.
8. In a separate bowl, combine the flour, polenta, baking powder, sugar and 1 teaspoon sea salt, then stir in the onions. Stir in the milk and melted butter until combined.
9. Pour the mixture into the prepared baking dish and place on barbecue on indirect method for 35 to 40 minutes, until golden brown. Remove from barbecue and allow to cool.
Spicy Cornbread and Chorizo Stuffing
10. Peel and roughly chop the onion and garlic, deseed and finely chop the scotch bonnet, skin and roughly chop the chorizo and roughly chop the spicy cornbread into 1 inch squares.
11. Drain and roughly chop the peppers from jar, pick and roughly chop the coriander leaves, pick the thyme leaves and roughly chop the bay.
12. Heat the oil in a large pan over a medium heat. Add the onion, scotch bonnet and chorizo and cook for 8 to 10 minutes.
13. Transfer to a large bowl and let cool then mix in all the stuffing ingredients.
14. Remove the turkey from the fridge and place on a large board. Carefully pack as much of the stuffing into both cavities as you can fit. Take some small metal skewers and pierce the skin on either side to close the cavity and keep the stuffing in. Truss the turkey; tuck wings under back. Place remaining stuffing in greased baking dish; cover and refrigerate.
Butter Baste
15. Mix together mustard, melted butter, lemon juice, smoked paprika, cumin, salt and pepper; rub all over turkey, leaving some for basting during cook.
16. BBQ - Light the barbecue using the three-zone configuration (bank the charcoal on each side leaving the middle clear). Get the charcoal to a consistent heat of between 180°C to 190°C. You will be cooking the turkey on an indirect method over a tin foil tray which has water in it. The water in the tray will be reduced and later be used in a gravy, and the water also helps to maintain a little humidity in the barbecue.
17. Place the turkey over the foil tray and cover the top of the turkey with tin foil. Cook for 35 to 40 minutes per kilo with the lid on.
18. Baste the turkey every half-hour or so with a thyme or/and rosemary made brush steeped in butter baste.
19. Remove the foil during the last hour of cooking so the skin gets crisp, and baste more frequently with the butter baste.
20. When you think the turkey is ready use a meat thermometer and insert into the thickest part of the breast; the turkey is ready when it registers 72°C.
21. Add the tray of stuffing to the oven for the last 15 minutes of cooking time, and cook while the turkey rests (30 minutes in total).
22. When Turkey is cooked transfer to a board (reserve the pan juices from barbecue tray and board for gravy). Tent with tin foil and rest for at least 30 minutes.
NB – You will need to top up the charcoal a few times during the cook.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
verjuice chicken with a verjuice, tarragon and grape sauce
What you will need:
1 organic, free range chicken (2–2.5kg)
375 ml verjuice
1 empty soda/beer can
1 lemon
Paste / Rub
40g butter (straight from the fridge)
pinch cayenne pepper
1 teaspoon sea salt
2 teaspoon fresh tarragon (chopped)
Verjuice, Tarragon & Grape Sauce
150 ml verjuice
125 g seedless white grapes (halved)
1 shallot (finely chopped)
3 sprigs of tarragon leaves (chopped)
1 bulb garlic (finely chopped)
1 tsp olive oil
1 tbs unsalted butter
2 tbs creme fraiche
salt & pepper
1. Place all the rub ingredients in a bowl and mix well.
2. Rub the butter mix underneath the skin of the chicken breast making sure you do not puncture the skin. You can prepare earlier in the day and it can be kept in the fridge until ready to go onto the barbecue.
3. Take an empty beer/soft drink can making sure that all the labels have been taken off and it is clean inside and out. Use a knife or can opener to remove the top.
4. Pour in 150 ml verjuice into the can as well as adding a sprig of tarragon and then sit the chicken on the can so that the top enters the cavity and chicken is upright.
5. Cut the top off a lemon and place it in the neck of the chicken like a plug to prevent steam escaping while it cooks.
6. Once cooked and the juices run clear, remove the chicken and carefully transfer to a carving board and leave in a warm place to rest for 20 minutes.
7. Meanwhile, in a frying pan add oil, butter, shallots and garlic and simmer on a medium heat for about 3 minutes. Then add grapes and verjuice and let the whole lot bubble and reduce by half - this will take about 5-6 minutes. Then whisk in the crème fraiche, add the tarragon and gently bubble for another 8 minutes.
BBQ - Cook the chicken over an indirect heat for 60 - 75 minutes at about 190°C , with the lid closed, until the juices run clear.
Cook's Note - Careful of the can when lifting off the chicken. Leave to rest for 20 minutes.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
portuguese piri-piri chicken
What you will need:
1 x 2.1 kg free range chicken (spatchcock)
Piri-Piri Marinade
2 dried Ancho chillies (placed in warm water for at least half an hour)
2 tbs smoked paprika
6 cloves garlic
1 tsp ground coriander
3 tbs lemon juice
1 tbs sea salt
3 tbs olive oil
½ tsp black pepper
3 tbs fresh parsley
2 tsp Sriracha/piri-piri sauce or hot chilli powder (optional – depends how hot you want it)
Coriander Dip
½ cup of Greek yoghurt
½ bunch of fresh coriander
½ tsp sea salt
½ tsp ground coriander
½ tbs lemon juice
½ tbs olive oil
½ tsp black pepper
Patatas Bravas
3 potatoes (cut into small cubes)
For the sauce
2 tbs olive oil
½ onion, chopped
1 garlic clove, chopped
115 g can chopped tomatoes
½ tbs tomato puree
1 tsp sweet paprika
pinch chilli powder
pinch sugar
1. Place marinade ingredients in a food processor and blitz.
2. If you have bought a whole chicken you will need to spatchcock by taking out the back bone or have your butcher do it for you.
3. Place the chicken in large bowl and add in the marinade ingredients. Use your hands making sure that every part of the chicken is covered with the marinade and leave for between 4 and 12 hours in the refrigerator.
4. Take chicken out of the refrigerator for about 15-20 minutes or just enough time to take the chill out of the chicken.
5. Cut potatoes into small cubes and dry with kitchen paper then place in a disposal foil oven tray or an old oven tray and drizzle with olive oil. Place the potatoes next to the charcoal ensuring that no charcoal is touching the tray, put grill back on barbecue and place the chicken on the barbecue over the potatoes breast side UP and cook for 40 minutes. All the goodness from the chicken will be captured by the potatoes. Keep any excess marinade for basting during the cook.
6. Patatas Bravas - While the chicken and potatoes are cooking it is time to make the sauce for the patatas bravas. Heat oil in a pan and add the onion and cook for about 5 minutes until softened. Add garlic, chopped tomatoes, puree, paprika, chilli powder, salt and sugar and simmer for 10 minutes.
7. Coriander Sauce – Place all ingredients into a food processor and blitz. Put sauce in a bowl and refrigerate until you are ready to eat.
8. After 40 minutes check the potatoes to see if they are ready, if they are then take off barbecue and transfer into an oven proof bowl and place in oven at 70 degrees to keep them warm, if not cooked leave them on the barbecue for another 10 minutes. While you are checking the potatoes this is a good time to baste the chicken with the left over marinade.
9. After 50 minutes move the chicken so it is cooking directly over the charcoal breast side DOWN for a further 10 minutes (with lid on) this will give the chicken some nice char marks. remove chicken from the barbecue when it is completely cooked through, the juices will run clear or use a meat thermometer (75 degrees).
10. Take chicken off barbecue and allow to rest for 10 minutes.
11. While you are resting the chicken heat up the sauce for the patatas bravas, take out potatoes from oven and place sauce over potatoes. Carve chicken and serve with coriander sauce and patatas bravas.
BBQ - Light the barbecue using the two-zone configuration (bank the charcoal up on one side leaving one side clear) and get the temperature to about 200-210°C. If you have apple wood chips I would recommend using these in the cook. I used whisky soaked oak chips about 20 minutes from the end of the cook and it gave the chicken a mellow smoke flavour.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Vietnamese-Style Spicy Caramel Lime Rotisserie Chicken
What you will need:
2 kg free-range chicken
Aromatics for cavity
1 knob ginger (roughly chopped)
2 limes (halved)
2 shallots (halved)
Bunch coriander stalks (chopped)
Butter Spice Rub
50 g unsalted butter
1 tsp chilli flakes
2 tsp coriander seeds
2 limes (zest only)
1 tps salt
Sticky spicy caramel lime glaze
2 tbs palm sugar (brown sugar if you can’t get palm sugar)
1 tbs fish sauce
1 tbs rice wine vinegar
2 limes (juice only)
1 Thai red chilli (roughly chopped)
1. Aromatics for cavity - Place all aromatics in the cavity.
2. Butter spice rub -In a mortar and pestle (or coffee grinder) blitz coriander, salt and chilli flakes then place in bowl with butter and lime zest. Blend by hand to form a spice butter.
3. With your hands, carefully take the spice butter rub and place between the skin and breast of the chicken without puncturing the skin.
4. Place chicken on rotisserie arm and if you need to use a cooking needle and thread to sew up the cavity so that none of the aromatics escape when on rotisserie.
5. Put rotisserie chicken on barbecue and place a foil tray under the chicken to catch the juices.
6. Once cooked remove chicken and place on a board and leave to rest for 10 minutes.
7. Sticky spicy caramel lime glaze – while chicken is resting place caramel ingredients in a blender and blitz. Add blitzed ingredients into a frying on a high heat until it bubbles and then turn down the temperature and stir constantly until the ingredients become firm and sticky like a caramel.
8. Remove cavity aromatics and carve chicken. Use the lime from the cavity and squeeze over chicken and also drizzle over the caramel and serve.
BBQ – Light the barbecue using the three-zone configuration (bank the charcoal up on both sides leaving the middle clear and add a disposal tin foil tray to catch the dripping chicken juices) and get the temperature to about 190°C. Cook the chicken over an indirect medium heat for about 6o minutes with the lid closed and until the juices run clear (74°C internal temperature).
Cook’s note – Serve with Thai carrot salad and jasmine rice.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
bourbon and blood orange chicken
What you will need:
1/2 blood orange
1 clove garlic, bashed
1 free-range chicken (about 1.7kg)
600g potatoes, cut into 2cm thick slices
2 tbsp olive oil
SPICE RUB
2 tsp chipotle paste
zest from blood orange
1 tsp salt
40g butter, softened
BASTE
1 cup blood orange juice
zest of 1 blood orange
3 chipotle peppers (soaked in hot water and then blitzed) or 1 tbs chipotle paste
½ cup brown sugar
salt & pepper
¼ cup of Bourbon Whiskey
2 tsp butter
1. Put the blood orange half and the garlic in the cavity of the chicken, then tie the legs together with cooking string.
2. Mix together the spice rub with a fork or spatula then smother the seasoned butter all over the chicken including getting under the skin on the breast.
3. In a saucepan add all the baste ingredients and simmer over medium heat for about 10 minutes and transfer to a bowl to cool.
4. You will be cooking the chicken the indirect method. Place the potatoes in between the charcoal in a disposal tin foil dish and drizzle with olive oil over. Put the grill back on and place the chicken directly over the potatoes so all the chicken goodness falls directly on the potatoes. Baste the chicken every 15 minutes with the blood orange and bourbon baste during the cooking time.
5. Once rested, carve chicken and serve up immediately with the potato pan juices spooned over the chicken as well as squeezing the juice from half the orange that was in the cavity.
6. Serve with potatoes and a green salad.
BBQ – Light the barbecue using the three-zone configuration (bank the charcoal up on both sides leaving the middle clear to add the potatoes in a disposal tin foil tray to catch the dripping chicken juices) and get the temperature to about 190°C. Cook the chicken over an indirect medium heat for about 70 - 75 minutes with the lid closed and until the juices run clear (74°C internal temperature).
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.