When the sun is shining and the heat is scorching theres nothing better than to have a cool drink and enjoy a bomb barbeque with your friends and family. My favourite barbeque has got to be roast chicken! I think chicken is so versatile and takes on flavour easily. This week I made a sweet and spicy bbq roast chicken and it was a hit at home; It's safe to say nothing remained! I served this with some roasted potatoes , white rice, spicy sauce and a cold drink. Without wasting time lets get started on the recipe!
PREP TIME: 30 MIN
COOK TIME: 45-55 MIN
TOTAL TIME: 1 HR 25 MIN
INGREDIENTS
Whole chicken
Dania/ coriander
White onion
vegetable oil
( DRY RUB)
2 tbs. paprika
2 tbs. garlic powder
1 tbs. ginger powder
1 tbs. dryed thyme
1 tsp. black pepper
2 tsp. salt
(BBQ SAUCE)
1 white onion finely chopped
4 garlic cloves minced
300 ml mango and ginger cider ( or any cider or beer of choice)
3 1/2 cups sweet and spicy ketchup
1 cup brown sugar
PROCEDURE (BBQ SAUCE)
Fry your onion and garlic until onions are softened. Add in your bottle of mango and ginger cider and simmer for 20 min or until the level of the cider/beer has reduced by half. Add in your brown sugar, sweet and spicy ketchup and stir. leave to simmer for one minute and leave to cool. ( If you don't have any cider or beer you can replace it with a bottle of stoney or ginger ale.)
PROCEDURE (CHICKEN)
Pre heat your oven to 200 degrees C ( 400 degrees F)
Butterfly your chicken by removing the back bone as shown in this article by wikihow. This article has clear illustrations on how to butterfly your chicken. If you do not have kitchen sheers this youtube video shows you how to butterfly your chicken using a kitchen knife. This step is optional but it really helps the chicken to cook evenly and increases the surface area for
flavour absorption.
Season chicken with salt on both sides and coat with vegetable oil. ( The vegetable oil will help the dry rub stick to the chicken. It also helps to crisp the skin!)
Combine the ingredients of your dry rub in a bowl and massage over your chicken on both sides not forgetting to season underneath the breast skin. Leave to sit on the counter covered with cling film for 30 min before roasting. Alternatively, you can leave to marinate in the fridge for a couple of hours or overnight and leave to thaw for 30 min at room temperature before roasting.
( However do not leave to season at room temperature for longer than 40 min as this can lead to the spread of harmful bacteria.)
Cover baking tray with aluminum foil with the dull side facing up and lightly grease with some vegetable oil. Place on one chopped white onion and a couple of coriander/dania stems and leaves at the base and then place your marinated chicken on top. (The reason for placing onions and dania or whatever fresh herb or spice is that when they mix with whatever juices that flow from the chicken they form very flavourful basting juices!)
Place your chicken in the oven and bake for 30 min. Baste the chicken in its juices and turn over to the other side to cook for a further 15 min.
Once the other side is cooked, turn over the chicken back to the breast side facing up. Brush your bbq sauce over the chicken and bake for a further 5- 10 min until the bbq sauce has caramelized! Leave the chicken to rest for at least 10 min on the counter before serving. Serve with whatever you'd like!
This recipe would go well with my vegetable coconut fried rice , my seasoned baked potatoes or my rosemary and chili sweet potato fries.
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