A great barbecue recipe with a delicious tangy, spicy sweet glaze. Served with creamy potatoes cooked on the barbecued topped with cheese, crispy bacon and spring onions, a great side to any barbecue main event! I served creamed corn alongside mine but a nice salad would be delicious!
Serves 4
Ingredients
1 chicken, back bone removed and flattened out, deep slashes through legs, thighs and breast
Salt and pepper
Olive oil
1 cup of homemade BBQ sauce or premade sauce of your choice ** see bottom for recipe
Ranch Potatoes:
3-4 large baking potatoes, cut into 1″ cubes
1 chicken stock cube
1/2 packet colemans cheese sauce powder/seasoning
1htbsp garlic powder
1htbsp onion powder
2htbsp dried chives
1 lemon, juice only
2cups sour cream
1tbsp dried dill
2tsp sweetener
Salt and Pepper
Topping:
1 cup grated cheddar
4-6 rashers of streaky bacon, cooked until crispy and finely chopped
4 spring onions, finely sliced
Method:
Preheat bbq to around 180’c degrees, I use charcoal, I arrange my white coals in a gradual slop in the base of the bbq to get a low, medium and hotter heat, instead of flat. I skewer my chicken so as to make it easier to turn over, this is up to you if you want to do this. Rub your chicken with olive oil, salt and pepper. I used soaked bbq wood chips (mesquite) because I love the smoky bbq taste they add. Cook the spatchcocked chicken for 15 minutes with the lid/cover over the bbq on the medium heat part of the bbq, skin side down first and then turn and cook for a further 10-15 minutes. Now take your bbq glaze and brush liberally over the chicken and place sauce side down and cook for a further 5 minutes, glaze other side and cook again for 5 minutes, keep glazing and turning every 5 minutes for 15-20 minutes until chicken is cooked and juices from the legs run clear. Place your potatoes on now if cooking. *see below.
If you have a food temp probe (these are great), you want the chicken to reach a core temp of just above 80’c in the thickest part of the meat (not touching a bone). Remove the chicken, cover lightly and allow to rest for 10-15minutes, this will help it stay super juicy!
*For the potatoes, place the diced potatoes, one cup of boiling water mixed with the stock cover with cling film and microwave 10minutes (until tender but not mushy/soft). Mix all the other ingredients together (apart from toppings) and mix potatoes through. In tin foil or a tin tray, lay an even layer of the potatoes on it and seal up the edges of the foil or cover the top with tin tray with foil tightly, making a parcel. Cook sealed on the bbq for 15-20minutes on a medium-high heat. Open carefully and scatter cheese over and cook on the bbq for a further 5minutes until cheese is melted, remove and scatter over spring onions and crispy bacon and extra sour cream if you wish! Serve alongside barbecue chicken and some creamed corn or salad!
** Ingredients & Method BBQ Sauce:
500g passata (or blitzed tinned tomatoes)
2tsp garlic powder
1tsp dried thyme
2tsp onion granules (or 1/2 onion blitzed with tomatoes)
1tsp cinnamon
1/2tsp mixed spice
2tsp smoked paprika
1tsp worcestershire sauce
5-6tbsp xylitol sweetener (granular sweetener/or brown sugar for non diabetic sauce)
2tbsp redwine vinegar
Optional (choose one or use all):
1/2tsp instant strong coffee
2tsp liquid smoke
1htsp chipotle paste
1tsp dried mustard powder (or 1/2tsp english mustard)
1tbsp maple syrup (omit for diabetic sauce)
Method:
In a medium saucepan, add all of the above ingredients. Bring gently up to a bubbling simmer. Lower heat and simmer on a low heat, with saucepan lid on (as it does splatter), cook for 1-1.5hr or so, until thickened. Stirring every 15 minutes or so.
Now, for a “smooth” consistency, you can sieve the sauce through a fine sieve pushing the sauce through,,, frankly, I don’t bother! Freezes well. Keeps in the fridge for five days.
Emmi's Kitchen 