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Barbeque Chicken à la Sid

Barbeque Chicken à la Sid

The key is to butterfly the chicken and cook it over smokey, indirect heat with legs facing towards the heat.

Ready in: 1 hour 15 minutes

Serves: 6

Complexity: very-easy

kcal: 237

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Ingredients

1 whole large chicken, 4 kg
1 tbsp SIDS SALT & PEPPER
1 tbsp brown sugar
1 tsp chilli powder
1 tsp pepper, New York Cut
1 tsp ground coriander seed
2 cloves garlic, minced
2 cups SIDS SMOKEY GARLIC SAUCE
2 chunks manuka, soaked in water 30 minutes

Directions

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or soaked wooden skewer horizontally, entering through one thigh, going through both breast halves and exiting through the other thigh. Tuck wing tips behind back. Season generously with SIDS SALT & PEPPER.
Combine salt, brown sugar, pepper, chilli powder, coriander seed and garlic in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken.
Set half the burners of a gas grill to HIGH heat. Set cooking grate in place, cover grill and preheat for 5 minutes. Clean and oil the grilling grate. Place manuka on the grate above the lit burners.
Place chicken skin side up over cooler side of grill with legs pointed towards hotter side. Close grill and cook until centre of thickest part of chicken registers 50°C on an instant read thermometer, 35-45 minutes. Brush top of chicken with SIDS SMOKEY GARLIC SAUCE. Cover and continue cooking for 5 minutes until sauce starts to dry. Brush with more sauce, cover and continue to cook for until thickest part of breast registers 60°C on an instant read thermometer, about 5 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side-down directly over the coals. Brush back of chicken with more sauce. Continue to cook, covered, until brown, crisp, charred in spots and thickest part of breast registers 65°C on an instant read thermometer, 7-10 minutes longer. If bird threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover and cook until done. Remove from grill, let rest 10 minutes, carve and serve.
Note:- This recipe calls for a large chicken. Do not try it with a smaller chicken, as it will dry out too much while cooking.