BBQ flat chicken recipe
Ingredients
3 tsp smoked paprika
1 tsp salt
1 tsp freshly ground black pepper
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp ground cumin
1 whole chicken, ~ 4 lb
4 cloves garlic, minced
2 tbsp tomato purée
2 tbsp cider vinegar
1 tbsp pure maple syrup, or dark agave nectar
2 tbsp olive oil, plus extra for brushing
6 poblano chillies, or jalapeños
120 g | 1/2 cup light mayonnaise
1 tbsp lemon juice
1 small white cabbage, shredded
1 handful fresh coriander
1 red onion, finely sliced, to serve
A whole grilled chicken is easier than it looks. By flattening out the bird, the meat cooks quickly and evenly over a hot barbecue. All it needs is a quick dry rub and a few choice garnishes.
Health benefit: Just one poblano chilli contains more than 25% of your RDA of riboflavin, or Vitamin B2, which is necessary for the production of glutathione, a cancer-fighting antioxidant. Like all chillies, poblanos contains capsaicin. Recent studies have shown that capsaicin may help inhibit the formation of cancer cells, particularly in breast cancer.
Method
1. Stir together the paprika, salt, pepper, coconut sugar, oregano, coriander, and cumin in a small bowl.
2. Place your chicken on a chopping board, breast side facing down. Starting at the neck, cut along each side of the backbone with a pair of poultry shears or kitchen scissors; remove the backbone.
3. Flip the chicken over and forcefully press down on it with your hands to flatten it out. Sprinkle the spice rub over the chicken, rubbing it into the skin and meat.
4. Preheat the barbecue to a moderately hot temperature; if using coals, wait until they turn white hot.
5. Brush the grates with a little olive oil before laying the chicken onto the barbecue, skin side facing up. Cover and cook until the thickest part of the thighs register at least 74°C | 165F on a meat thermometer; usually about 25-40 minutes depending on the temperature of your barbecue.
6. As the chicken cooks, stir together half the minced garlic with the tomato purée, vinegar, maple syrup, 1 tbsp olive oil, and a pinch of salt and pepper in a small bowl.
7. Towards the end of cooking, periodically brush the prepared marinade onto the chicken. Arrange the chillies around the chicken on the barbecue.
8. Once the chicken is almost ready, flip it over to brown the breast side, about 3-5 minutes. Remove the chicken and chillies from the barbecue and let them rest under aluminium foil for at least 15 minutes.
9. Stir together the remaining minced garlic with the mayonnaise, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in a serving bowl to make a quick aioli.
10. When ready to serve, arrange the chicken and chillies on a platter or grilling tray. Toss the cabbage with the coriander and a pinch of salt and pepper in a serving bowl.
11. Serve alongside the chicken and chillies, red onion, and prepared aioli.