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CHICKEN - Barbecue Chicken Two Ways
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The Chew - Michael Symob BARBECUE CHICKEN TWO WAYS | |
2 | whole Chickens, split in half down the back bone |
Salt | |
Freshly Ground Black Pepper | |
1/4 cup | Extra Virgin Olive Oil |
2 tablespoons | Whole Coriander, toasted and cracked |
Alabama Style BBQ sauce Asian BBQ sauce ALABAMA WHITE BBQ SAUCE | |
2 cups | Mayo |
3 tablespoons | Freshly Grated Horseradish |
4 tablespoons | Apple Cider Vinegar |
2 tablespoons | Fresh Lemon Juice |
1 teaspoon | Granulated Sugar |
1/2 teaspoon | Cayenne |
2 teaspoons | Kosher Salt |
4 teaspoons | Freshly Ground Black Pepper |
THAI-STYLE BBQ SAUCE | |
1 1/2 cups | Unsweetened Coconut Milk |
1/4 cup | Minced Red Onion |
1 tablespoon | Grated Fresh Ginger |
1/4 cup | Honey |
2 | Lemons, halved |
4 | Limes, halved |
Olive Oil | |
Kosher Salt | |
1 tablespoon | Soy Sauce |
2 teaspoons | Fish Sauce |
1/4 cup | Sambal |
1/4 cup | Cilantro, finely chopped plus more for garnish |
1/4 cup | Scallion, finely chopped |
Mint for garnish | |
1/4 cup | Roasted Peanuts, roughly chopped |
The night before, season Chicken with Salt and Freshly Ground Black Pepper. Cover and refrigerate.
The next day, remove the Chicken from the fridge. Place two of the Chicken halves in a baking dish and cover with Thai-style BBQ sauce. Let marinade for 30 minutes. Reserve the other half of the sauce. Let the rest of the Chicken halves rest at room temperature to let the chill come off.
Preheat grill to medium-high heat. Wrap 2 bricks in aluminum foil and set aside.
Drizzle the Chickens with Olive Oil and season them with the Cracked Coriander before placing on the grill skin-side-down. Place the bricks on top of the Chicken and put the lid down. Cook for 10 minutes, then remove the bricks and flip all of the Chicken over. Replace the bricks on top of the Chicken, put the lid down and cook for another 10 minutes. Then, remove bricks and brush on a good amount of the Thai Style BBQ Sauce all over the marinated Chicken. Brush the remaining Chicken with a good amount of the Alabama White BBQ Sauce. Close lid and cook for an additional two minutes. Remove the Chicken to a cutting board, tent with foil, and let rest for 10 minutes.
Cut each Chicken between the breast and the leg. Brush the 8 Chicken pieces with more BBQ sauce and serve immediately.
For Alabama White BBQ Sauce:
Whisk or blend all ingredients together until well combined. Refrigerate until ready to use. The flavors in the sauce will come out more as it sits.
For Thai Style BBQ Sauce:
Blend the Coconut Milk, Red Onion, Ginger and Honey together until almost completely smooth then pour into a saucepot. Bring the mixture to a simmer and cook over medium low heat for 30 minutes, until reduced and thickened. Pour into a mixing bowl and let cool.
In the meantime, preheat grill to medium-high heat. Drizzle the Lemon and Limes with Olive Oil on the cut side. Place on the preheated grill, cut side down and grill for 5 minutes without moving until they are nicely charred with grill marks. Remove to a plate and set aside.
Squeeze both citrus juices into the reduced sauce, followed by the Soy Sauce, Fish Sauce, Sambal, herbs and a pinch of Salt. Refrigerate until ready to use. The flavors will come out more as the sauce sits.
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