DARREL'S BBQ chicken
Welcome to the second in our series of 'Stay at Home' recipes exclusively written by Darrel Wilde - Executive Chef at Alexander House & Utopia Spa
10g Ginger fresh sliced
10g Sea salt
15g Black peppercorns
100g Peeled and sliced garlic
30ml Vegetable oil
1.3 litre Water
60ml Olive oil Extra Virgin
40g Garlic purred
1x Lemon squeezed
0.5x Orange squeezed
100g Clear honey British
30ml White wine vinegar
FOR THE BRINE...
Bring all the ingredients to the boil to release all their flavours and cool down completely before adding the chickens.
Refrigerate and leave to marinade for 24 hours. This allows all the flavours of the brine to season the chickens throughout.
FOR THE BASTE...
Mix all ingredients together like you would a dressing.
Keep in a container ready for later.
TO START COOKING...
Take your chickens out the brine and pat dry with paper kitchen towel.
Make sure your coals on your BBQ are white (hot) and there are no flames.
Place the chicken on the grill on a high level as you don’t want them colour too quickly. You must cook the chicken all the way through. Be aware that the brine will give a slight pink tinge to the meat even when its cooked. Juices running clear is always a good way to check.
Your showstopper BBQ chicken is now ready to serve.
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