Spiced smoky barbecued chicken
Try Aussie chef Ben O'Donoghue's bonza barbecued chook - it really is finger licking good
Difficulty and servings
Serves 6
Preparation and cooking times
Takes 35-45 minutes
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
To cook indoors
Scatter the herbs in a large roasting tin and lay the chicken, skin side up, on top. Roast at fan 200C/conventional 220C/gas 7 for 45 minutes until golden and cooked through.
Per serving
628 kcalories, protein 47g, carbohydrate 2g, fat 48 g, saturated fat 13g, fibre 0g, salt 0.58 g
Recipe from Good Food magazine, June 2004.
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http://www.bbcgoodfood.com/recipes/2605/
http://www.bbcgoodfood.com/recipes/2605/
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Ingredients
- 2 garlic cloves , peeled finely
- grated zest and juice of 1 lemon
- 2 tbsp Kashmiri spices mix, or good-quality curry powder
- 1 dried bird's-eye chilli , seeded and crushed, or a pinch of chilli flakes
- 3 tbsp olive oil
- 12 chicken thighs , bone in, skin on
- 2 large bunches each rosemary and thyme
- 2 branches fresh bay leaves
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Difficulty and servings
Serves 6
Preparation and cooking times
Takes 35-45 minutes
Eat-with-your-fingers chicken
Ingredients
- 2 garlic cloves , peeled finely
- grated zest and juice of 1 lemon
- 2 tbsp Kashmiri spices mix, or good-quality curry powder
- 1 dried bird's-eye chilli , seeded and crushed, or a pinch of chilli flakes
- 3 tbsp olive oil
- 12 chicken thighs , bone in, skin on
- 2 large bunches each rosemary and thyme
- 2 branches fresh bay leaves
Per serving
628 kcalories, protein 47g, carbohydrate 2g, fat 48 g, saturated fat 13g, fibre 0g, salt 0.58 g
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30 January 2009
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17 May 2010
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17 May 2011
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