Our Favourite Home-Brewed BBQ Chicken

Ingredients

Cooks in:        Serves:

• 1 whole chicken, spatchcock style, or 8 mixed chicken pieces, skin on (And preferably free range)

For the BBQ Sauce, mix together in a mixing jug

• 2 Tbsp olive oil
• 2 Tbsp tomato ketchup
• 2 Tbsp balsamic vinegar
• 1 Tbsp runny honey
• 1 Tbsp lemon juice
• 1 tsp dijon mustard and 1 tsp wholegrain mustard
• 1 tsp chill flakes or 1 fresh chili, de-seeded and chopped
• 1 tsp paprika
• 1/2 tsp dried coriander
• 1/2 tsp cinnamon
• 1/2 tsp aniseed
• 1/2 tsp dried thyme
• 2 cloves garlic, roughly chopped
• Generous pinch of salt and freshly ground black pepper
• Then, add 2 Tbsp hot water to loosen the mixture

What to do

How to turn a whole chicken into a flattie
Lay the chicken down so that the drumsticks are on top
Cut along the breastbone with kitchen scissors
(Most recipes recommend cutting down the breast bone, but I find this much easier)
Pull the chicken apart and lay it flat on a roasting tray
Pour over your blooming' brilliant BBQ sauce (below)

1. Baste the chicken in the BBQ mixture, and leave to stand in the fridge for as long as possible before cooking. (Covered with cling film and rested overnight in the fridge is even better, but not essential). Remove from the fridge and bring to room temperature about 20 minutes before cooking.

2. Pre-heat your BBQ (roughly med-high heat if it is gas and has adjustable temperatures). Cook on the grill for 30-35 minutes, with the lid down if you have one, turning half way, until cooked through. Remember to keep basting with any extra sauce every 10 minutes or so during the cooking process.

3. Remove and serve with a side of your choice. I like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and slices of chicken piled high.

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