This dish is made using homemade barbecue marinade inspired by Jamie Oliver’s Jamie At Home. Ideally the chicken is cooked covered in a slow oven and then finished on the barbecue, so you end up with a lovely charred chicken that is tender and juicy underneath. Not really wanting to bother with the hassle of preparing and cleaning the barbecue, I finished mine under a broiler which produced the same charred effect and the chicken is still just as tender and juicy. The original recipe called for a spatchcocked chicken where you open up the bird into one flat piece but since I didn’t have a big enough roasting tray, I have cut the chicken into four pieces to fit my slightly smaller tray. Serve with the reduced marinade drizzled over it accompanied with a fresh green salad.
1 whole chicken (spatchcocked or chopped into 4 pieces)
1 large clove of garlic crushed
1 in cube of fresh ginger grated
1/2 cup of tomato paste (or 2 tbsp of tomato puree mixed with 1/2 cup of hot water)
1 tbsp of extra hot peri-peri sauce (you can reduce it to your taste)
1 tsp of oyster sauce
2 tsp of sesame oil
1 tsp of soy sauce
1 tsp of cumin
2 tsp of coriander
1 tsp of dried basil
zest and juice of 1 lemon
zest and juice of 1 orange
1 tsp of white pepper
2 tbsp of groundnut oil
salt and pepper to taste
Heat the oven to maximum temperature. Mix the all the marinade ingredients. Place the chicken in a roasting tray. Cut slits into the thickest part of chicken thighs and breast. Pour all the marinade over the chicken and rub the marinade thoroughly all over the chicken and into the slits. Cover the tray with aluminium foil and place it in the oven. Turn the oven down to Gas mark 4 and cook for 1 hour. In the meantime you can prepare your barbecue if using.
Take the tray out of the oven, remove the foil and place the chicken on the barbecue basting it regularly with the marinade. If not using the barbecue you can place it under the broiler or failing that you can simply move the tray to the top shelf of the oven with the foil off and basting it constantly.