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Barbecued Spicy Chicken

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Barbecued Spicy Chicken

This is another Iberian dish – the word 'barbecue' comes from the Spanish barbacoa, a structure upon which meat would be roasted.

  • Milk Free
Preparation time:
10 minutes, plus four hours marinating
Cooking time:
16 minutes to 20 minutes
Total time:
4 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes
Serves:
 4

Ingredients

  • 4 chicken pieces (breasts, thighs or legs)
  • 2 tbsp dark muscovado sugar
  • 1 tbsp lime juice
  • 2 tbsp fruit chutney, such as mango or spicy peach
  • 1 tsp root ginger, grated
  • 100ml chicken stock

Method

  1. Slash the chicken, without going through to the bone, and place in a large dish. Mix the remaining ingredients together, pour over the chicken, cover and refrigerate for at least 4 hours, or overnight.
  2. Remove excess marinade from the chicken, then cook the chicken on a hot barbecue or under a hot grill for about 8–10 minutes each side, or until cooked through.
  3. Meanwhile, pour the leftover marinade into a saucepan, and boil until reduced to a thick sauce. Serve the chicken with the sauce and plain boiled rice.

Drinks recommendation

A light, sour, cherry-infused red will add another level of spiciness to this chicken dish.

Comments and images

Average user rating 4 stars out of 5

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Bond Girl

Bond Girl 04 September 2007 17:27

Great BBQ recipe - very easy and tasty. Slightly sweet for me and I'd probably put a little less mango chutney in but I don't really like sweet and sour so it would probably fine as is for most. I will definitely be cooking it again!

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4 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 258.0kcal
Sugars 18.3g
Fat 5.1g
Saturated Fat 1.4g
Salt 0.7g

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This recipe was first published on Waitrose.com in August 2006