Once upon a time I was a vegetarian. After co-habiting with the aforementioned carnivore, I have somewhat reversed that life choice (with a few caveats). Firstly, if I’m going to eat meat I’d prefer to buy it locally, from the farmer’s market or a local veg box scheme. Secondly, I’d like it organic or at the very least free-range. Thirdly, I’d like to try and eat as much of the animal as possible – waste not.
So – vegetarian guilt aside – this weekend we BBQed a whole, organic chicken. It was tasty good.
BBQ season is well and truly upon us again, we have had three BBQs in as many weeks and the chances of this slowing look slim to none.
If you too want to make this BBQed chicken, you can do so by using the following method.
- One large whole chicken or equvilent chicken pieces
- Juice of a lemon
- Juice of an orange
- Juice of a lime plus a squeeze extra
- Liberal helpings of salt and pepper
- Small onion/challot grated
- 3 large cloves of garlic, grated
- 3-4 tbsp olive oil
- Combine all the above ingredients.
- Find a lock-and-lock container or sizeable ziplock bag that will fit your chicken.
- Spatchcock your chicken or put your chicken pieces to one side.
4. Marinade all chicken in the bag or Tupperware, ensuring the whole thing is well covered, for 24 hours if possible but for a minimum of 4 hours.
- 3 tsps of za’atar
- Cup of cherry wood smoking chips
- Preheat BBQ.
- Soak the cherry wood smoking chips, then add to the BBQ – we use a bespoke wood chip box that sits on the grill and heats through.
- Heat the BBQ through, until the wood chips are starting to smoke.
- Remove chicken from marinade (but save the juice), lay out flat and coat with za’atar and rub in until liberally coated.
- Put chicken on BBQ, on the cooler half (if using gas, turn down one half of the grill, if coal move coals to one side – you basically want to cook over indirect heat).
- Occasionally baste chicken while it’s BBQing, turning regularly.
- Continue until cooked through – check in thickest part for juices to run clear.
We served with rocket, BBQed asparagus and BBQed red romano peppers. It was awesome.