Now is a great time to perfect your barbecue technique for summer and Karen’s barbecue chicken is a great place to start. But Karen’s not just here to show you how to cook this succulent bird to perfection, she’ll also serve up some tips on butterflying that will have you an expert in no time. Combined with her homemade dressing and the easiest barbecue sauce you‘ve ever made, you’ve got the recipe for one amazing dinner.Â
Ingredients
Method
Combine the mayonnaise, chipotle barbecue sauce and balsamic together and set aside to serve.
Butterfly the chicken or (ask the butcher to do it). Make a couple of scores or cuts on the thickest part of the thigh enable even cooking. Make sure your chicken is at room temperature before cooking.
Preheat the charcoal ahead of time.
Pound the bay leaf, fennel seed and salt together. Then pound in the garlic, keeping most of the papery skins. Stir in the oil, you should have a rough paste.
Rub the paste all over the butterflied chicken and then season with salt and pepper.
Cook the chicken over low even coals mostly skin side down for 25 minutes, then turn over and cook the other side for a further 20 minutes covered loosely with foil. Set aside in a warm tray and rest for 20 minutes before cutting.
While the chicken is resting trim the top half off the spring onions off and leave the roots (they may need a wash). Oil and season the spring onion and cook the spring onions over the coals for 2 minutes each side. Remove from heat, and dress with white balsamic vinegar and toss through the parsley.
Cut the gem lettuces in half lengthways and grill cut side down for 3 minutes to mark and wilt slightly.
Grill the lemons cut side down for a couple of minutes to char.
To assemble transfer the lettuce and spring onions onto a serving plate along with the chicken, whole or cut into pieces. Drizzle any chicken juices over along with extra virgin oil and salt and pepper and serve with the lemon and mayo on the side.
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