Next level BBQ chicken in a serving dish

Next level BBQ chicken

  • loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr marinating
  • Easy
  • Serves 4

Discover how to cook BBQ chicken like a pro. The meat falls off the bone, and the marinade has a lovely balance of sweet, salty and spicy flavours

Nutrition: Per serving
NutrientUnit
kcal528
fat22g
saturates6g
carbs33g
sugars31g
fibre2g
protein48g
salt3.4g
Advertisement

Ingredients

For the smoke mix (optional)

  • handful of thyme sprigs
  • handful of bay leaves
  • 1 tsp ground allspice
  • reserved chilli tops (see above)

Method

  • STEP 1

    To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken, and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge.

  • STEP 2

    Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside.

  • STEP 3

    Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you’re making the smoke mix, carefully scatter all of the ingredients directly onto the piled-up coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins.

  • STEP 4

    Remove the lid and move the chicken across the grill so it’s above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through – a digital thermometer inserted through the thickest part of the meat should read at least 65C.

  • STEP 5

    Put the lime halves on the grill, over the coals, cut-side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping.

Goes well with

Recipe from Good Food magazine, August 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Sponsored content