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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


    • 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


    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.

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    Drinks recommendation

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


    Average user rating

    4 stars