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Posted by portugalpress on June 08, 2017

BBQ Recipe

Having now lived in the Algarve for over 10 years, you learn to love Chicken Piri-Piri! However, a change is as good as a rest, the saying goes, and I thought it would be good to put an oriental slant of barbecuing the wonderful chicken we all know and love. Enjoy!

■ 1 whole free-range chicken
■ ¼ cup of Ketjap manis (thick soy sauce)
■ ¼ cup sweet chili sauce
■ 3 tablespoons of honey
■ 3 tablespoons of grated ginger
■ 2 garlic cloves peeled
■ ½ cup of sesame seeds
■ 2/3 spring onions thinly sliced

1. Butterfly the chicken by cutting out the backbone and flattening the breastbone by pressing down hard with the back of your hand.

2. Fold the wing tips back under the wing, and put the chicken in a baking dish that can hold it flat.

3. To make paste place remaining ingredients into a food processor (or mortar) and process into a paste.

4. Brush paste over chicken.

5. Marinate the chicken overnight for a better result, otherwise cook straight away.

6. Place the chicken inside facing downwards onto the preheated BBQ (medium heat).

7. Close with the hood and cook for 30 minutes.

8. Flip the chicken skin side down and cook covered until it is done and the skin is golden brown (another 20-30 minutes depending on the chicken’s size). If the skin needs further browning increase the heat to high and cook for 2-3 minutes or until it is crisped to your liking.

9. The chicken is cooked when it reaches 75 degrees (check the thickest part of breast or the thighs), or check it by poking a knife tip into the thickest part of breast or thigh:

# if cloudy pinkish juice oozes out, it is undercooked
# If clear juice quickly oozes out, it is just about to be ready
# If juices start to ooze out slowly, the chicken is perfectly cooked
# If no juice comes out, it is overcooked

Any left-over paste bring to the boil to kill harmful food bacteria.

To do it you place the tray with the juices onto the BBQ and bring to the boil and pour over the chicken just before serving.

As you serve, sprinkle over the chicken the thinly sliced spring onions and a small amount of sesame seeds.

This recipe has been supplied by Chris Winstanley at Moveison in Lagos

By Chris Winstanley