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Posts Tagged ‘Barbecue chicken’

Barbecued Chicken

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , on 21 October 2024| Leave a Comment »

Everyone loves a piece of barbecued chicken. This was has a tasty herb marinade.

Wine Suggestion: to hand a bottle of Domaine Gayda “Sphere” Chardonnay and we were pleased with the match. Southern French sunshine, organic vineyards, cooling mountains behind, limestone soils, wild ferment and aging on lees in a mix of concrete tanks and barrels.

Barbecued Chicken – serves 6

  • 3-4 tbsp olive oil
  • ½ tsp English mustard
  • 3 tbsp of chopped herbs – we used parsley chives and tarragon (you could also use thyme)
  • a little grated lemon zest
  • a squeeze of lemon juice
  • a small garlic clove, very finely chopped
  • 1 chicken, jointed

Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of black pepper in a large bowl. Slash the chicken in a few places, then toss the pieces in the marinade and leave in the fridge for at least an hour or up to 4 hours.

Get your barbecue fired up.

Before cooking, pat away any excess oil, then seasson with salt. Grill on a moderately hot barbecue, turning often, until cooked through (best to use a meat thermometer and check for 74C). The breast pieces should take about 15 minutes on the hotter part of the barbecue and legs and wings on a cooler part for at least 25 minutes.

Transfer to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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BBQ Drumsticks

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , on 29 January 2024| 3 Comments »

Who doesnt love a chicken drumstick? These ones have a delicious Spanish inspired marinade. Serve with some alioli if you like.

Wine suggestion: when choosing wines to go with dishes we often start with the idea that the origin of the dish lends itself to similar wines, in this case Spain. So on this note we went for Edetària’s via Edetana Red which is a joyful and deep expression of Garnacha Fina and Garnatxa Peluda, two very closely related varieties of Grenache. It has both a purity and freshness alongside an earthiness and rounded, velvety spices; medium bodied so it didn’t overwhelm the chicken and worked alongside the marinade. An interesting aside, the very rare Garnatxa Peluda found only in Terra Alta is also called “Hairy Grenache” as the leaves are velvety.

BBQ Drumsticks – serves 4

  • 8 chicken drumsticks
  • lemon wedges, to serve

For the marinade:

  • 50ml olive oil
  • 4 cloves of garlic, crushed
  • 4 bay leaves
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns, lightly crushed
  • 100ml fino sherry
  • salt

Mix all the marinade ingredients together and add plenty of salt.

Add the drumsticks and rub the marinade in with your hands. Cover and leave in the fridge overnight or for at least 3 hours.

Remove the chicken from the fridge an hour before you want to cook it. Brush the marinade off the chicken and reserve it for later.

Prep your barbecue to allow for indirect and direct cooking. Put the chicken pieces over the indirect heat to start and cover with a lid. Allow to cook for 30 minutes, turning regularly.

Move the chicken onto the direct heat and cook for another 15-20 minutes until cooked through and nicely charred. Baste often with the reserved marinade.

Serve with the lemon wedges and some alioli if you like.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Devilled BBQ Chicken

Posted in Barbecue, Chicken, Food, Gluten-free, Italian, tagged , , , , , , , , , , on 11 May 2019| Leave a Comment »

Devilled BBQ Chicken

Spatchcocking chicken is a great way to cook chicken on the barbecue. This works best over indirect heat – using a charcoal barbecue you need to push the hot coals to the sides rather than directly underneath the chicken. It’s all too easy to undercook chicken on a barbecue so we recommend using a meat thermometer if you have one – the chicken should get to at least 57-60C in the centre of the breasts.  Serve with salad and chips or jacket potatoes.

Wine Suggestion: We’d suggest a juicy, lighter bodied red for this dish and a youthful Beaujolais cru came to hand, the Rochette Morgon Cote du Py which had both depth and joyfully youthful freshness; a good balance to the peppery warmth and BBQ charring.

Devilled Grilled Chicken – serves 4

  • 1 x 1.5kg free-range chicken
  • 1 tbsp black peppercorns
  • 1 tsp crushed dried chillies
  • 175ml olive oil
  • juice of ½ a lemon
  • 2 garlic cloves, crushed
  • lemon wedges, to serve

Ask your butcher to spatchcock the chicken for you or alternatively put it onto a chopping board, bread-side down, and cut along either side of the backbone with kitchen scissors. Open the chicken, turn it over and press down hard on the breastbone so it lies flat.

Coarsely crush the peppercorns in a mortar and pestle. Add the chilli flakes and crush a little more.

For the marinade, mix the olive oil with the lemon juice, garlic and ½ tsp of salt. Put the chicken into a shallow dish or tray and pour over half the marinade. Turn the chicken over a couple of times to coat it and finish with the skin-side up. Sprinkle with three-quarters fo the pepper and chilli mixture, then cover with clingfilm and leave to marinate for at least 1 hour.

Light your barbecue about 40 minutes before you want to start cooking and rearrange the coals for indirect cooking (see introduction).

Mix the remaining pepper and chilli mixture into the reserved marinade and use this to baste the chicken as it cooks.

Remove the chicken from the marinade and season on both sides with sea salt. Discard the marinade left in the dish.

Put the chicken carcass-side down onto the barbecue and cook for 15-20 minutes, basting with a little of the leftover marinade occasionally. Turn the chicken over and cook for another 15-20 minutes and continue to baste. Keep working like this until the chicken is cooked through and the skin is crispy (ideally use a meat thermometer and test the breast until it reaches 57-60C). It will. probably take 15 minutes per 450g plus 20 minutes, but this is really dependant on the BBQ on the day

Heat through the remaining basting mixture and pour off the excess oil.

Carve the chicken into pieces and serve with the basting mixture and lemon wedges.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

 

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