Name: Skip a takeaway BBQ chook, this is how to make homemade barbecue chilli chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1.9kg whole chicken, patted dry with paper towel; 2 pack little gem cos lettuce; 100g marinated goat cheese; 1 large mango, peeled, sliced; 1/2 cup pitted Sicilian olives, drained, roughly chopped; Lime wedges and sweet potato crisps, to serve; Chilli marinade; 6 long red chillies (cayenne chillies), seeds in, roughly chopped; 2 large cloves garlic, peeled; 1 teaspoon sea-salt flakes; 2 teaspoons smoked paprika; 2 teaspoons dried oregano; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 2 tablespoons maple syrup

Marinate your chicken with lots of chilli and spice, throw it on the barbie and call it a day. That’s how simple it is to make your own homemade barbecue chilli chicken. This delicious chook can then be accompanied by a fresh and zingy mango salad, with lots of fresh vegies.

Trust us, it’s way better than any takeaway options.

Ingredients

1.9kg whole chicken, patted dry with paper towel

2 pack little gem cos lettuce

100g marinated goat cheese

1 large mango, peeled, sliced

1/2 cup pitted Sicilian olives, drained, roughly chopped

Lime wedges and sweet potato crisps, to serve

Chilli marinade

6 long red chillies (cayenne chillies), seeds in, roughly chopped

2 large cloves garlic, peeled

1 teaspoon sea-salt flakes

2 teaspoons smoked paprika

2 teaspoons dried oregano

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 tablespoons maple syrup

Method

Step 1

To make the chilli marinade, place chillies, garlic and salt in a small food processor. Process until finely chopped. Add remaining ingredients and process until well combined.

Step 2

Place chicken, breast side down, on a cutting board. Use kitchen scissors to cut out the backbone. Turn chicken over, then use your hand to press down on the breastbone and flatten the chicken. Tuck wings under.

Step 3

Place chicken in a large snap-lock bag. Add marinade. Seal bag and rub marinade over the chicken. Refrigerate for 1 hour, if time permits.

Step 4

Preheat barbecue with a hood to 200°C. Place chicken, breast side up, in a greased roasting pan. Pour over marinade. Add 1/4 cup water to the pan (this stops the marinade in the pan burning). Turn burners off on one side of the barbecue and place the roasting pan on that side. Close the hood, then barbecue using indirect heat, for 50 minutes. Rotate the pan and add a little more water to the pan, if necessary, every 15 minutes, until the chicken is cooked through. Remove the pan from the barbecue and set chicken aside for 15 minutes to rest and cool to room temperature.

To cook chicken in an oven, preheat oven to 220°C/200°C fan-forced and cook for 45–50 minutes. Add only 2 tablespoons water to the pan.

Step 5

Meanwhile, cut lettuce crossways in thick slices and place on a platter. Drain goat cheese, reserving the oil. Crumble cheese over lettuce. Add mango and olives. Toss gently. Cut chicken in pieces and arrange on the salad. Spoon over reserved oil and some juices from the roasted chicken. Serve with lime wedges and crisps.

barbecue chilli chicken in with mango and lettuce salad in bowl, with sweet potato crisps on the side — (Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.