Chicken for the barbecue Recipe

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Chicken & Eggs River Cottage HandbookChicken soaks up flavours beautifully, especially with a little marinating, and is well suited to cooking over charcoal. Here are three of my favourite flavourings for barbecued chicken. They work equally well with chicken breast, drumsticks, thighs or chicken cut into pieces and threaded onto skewers for kebabs. I think skinless chicken works best, but the choice is yours.

  • Yield: 4 Servings

Ingredients

How to Make It
    Satay chicken
  1. 4 chicken breasts, or 8 drumsticks, thighs or wings, skinned if preferred Ingredients:  For the marinade:
    • 1 tbsp thin honey
    • 1 tbsp soy sauce
    • A few drops of Tabasco
    • 1 garlic clove, peeled and finely chopped
    • 3 cm piece of ginger, peeled and grated
    For the satay sauce:
    • 1 tbsp groundnut oil
    • 2 red chillies (medium heat), deseeded and chopped
    • 3 cm piece of ginger, peeled and grated
    • 3 garlic cloves, peeled and finely chopped
    • 100 g crunchy peanut butter
    • 2 tbsp soy sauce
    • Juice of 2 limes
    • 1 tbsp light soft brown sugar
    • A handful of coriander, finely chopped
    • Sea salt
    Direction:
    1. For the marinade, put all the ingredients into a bowl and whisk to combine. Add the chicken and rub the marinade into the flesh. Cover and refrigerate for a couple of hours to allow the flavours to permeate the chicken.
    2. For the sauce, heat the groundnut oil in a frying pan over a medium-low heat, add the chillies, ginger and garlic and cook for a couple of minutes, then add the peanut butter, soy sauce, lime juice, sugar and a good pinch of salt. Stir well and add a little water to loosen the mixture if necessary you’re after a thickish, spreadable consistency. Stir in the chopped coriander. Taste and add more salt and/or lime juice if necessary. Coat the chicken in the satay sauce.
    3. Barbecue or grill the chicken, turning as necessary, until cooked through, about 15–20 minutes. Test by inserting a knife into the thickest part – the juices should run clear. Alternatively the chicken can be cooked in the oven, preheated to 180°C/Gas mark 4, on a rack over a roasting tin to catch the sauce.
  2. Jerk chicken
  3. Chicken is fabulous flavoured with this aromatic, spicy Jamaican marinade for the barbecue or grill. Traditionally served with rice and peas. Serves: 4 Ingredients:
    • 4 chicken breasts, or 8 drumsticks, thighs or wings, skinned if preferred
    For the marinade:
    • 1 tbsp allspice berries
    • 1 tbsp black peppercorns
    • ½ tsp ground cinnamon
    • ½ tsp freshly grated nutmeg
    • A small bunch of thyme, leaves only, roughly chopped
    • 6 spring onions, finely chopped
    • 3 chillies (medium heat), finely chopped
    • 1 tbsp dark brown sugar
    Direction:
    1. For the marinade, pound the allspice and peppercorns together, with a pestle and mortar, then whiz in a food processor with the cinnamon, nutmeg, thyme, spring onions and chillies until smooth. Add the brown sugar, salt, soy sauce and lime juice and whiz briefly to combine.
    2. Tip the marinade into a bowl, add the chicken and rub the mixture well into the flesh. Cover and leave to marinate in the fridge overnight, or for at least 4 hours.
    3. Barbecue or grill the chicken, turning as necessary, until cooked through, about 15–20 minutes. Test by inserting a knife into the thickest part – the juices should run clear. Alternatively the chicken can be cooked in the oven, preheated to 180°C/Gas mark 4, on a rack over a roasting tin to catch the juices.
  4. Tandoori chicken
  5. A wonderful way of cooking chicken in yoghurt flavoured with ginger, garlic and spices aromatic and flavoursome without much chilli heat. Serves: 4 Ingredients:
    • 8 chicken drumsticks, thighs or wings, or 4 chicken breasts, skinned if preferred
    For the marinade:
    • Juice of 2 lemons
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 8 cm cinnamon stick
    • 8 cloves
    • 3 garlic cloves, finely chopped
    • 3 cm piece of ginger, peeled and finely grated
    • 1 tsp ground turmeric
    • 1 tsp ground mace
    • 1 tsp paprika
    • 1 tsp cayenne pepper
    • 400 g plain full-fat yoghurt
    • Sea salt
    Direction:
    1. Cut deep slashes in the chicken, but not through to the bone. Mix the lemon juice with a pinch of salt in a bowl, then add the chicken and rub the juice well into the flesh. Leave to stand for an hour or so, then drain the chicken.
    2. Toast the cumin and coriander seeds, cinnamon and cloves in a frying pan over a medium heat, for about a minute to release the flavours and aromas. Grind the toasted spices, using a pestle and mortar, then add the garlic, ginger, turmeric, mace, paprika, cayenne pepper and 1 tsp salt and pound until well mixed.
    3. Put the yoghurt into a large bowl, add the garlicky spice mix and whisk to combine. Add the chicken, rub the mixture well into the flesh, then cover and refrigerate overnight, or for at least 4 hours.
    4. Barbecue or grill the chicken, turning as necessary, until cooked through, about 15–20 minutes. Test by inserting a knife into the thickest part – the juices should run clear. Alternatively the chicken can be cooked in the oven, preheated to 180°C/Gas mark 4, on a rack over a roasting tin to catch the juices.
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