Full Recipe

Smokey BBQ Roasted Chicken

Smokey BBQ Roasted Chicken

This is a very casually put together BBQ. The combination of plenty of fresh herbs, pohutukawa leaves and lots of garlic and herb butter ensure a very moist, flavoursome bird. Cook two at once and have one cold for lunch the next day.

  • Ingredients (serves 4):
  • 1 whole chicken
  • 3-4 cloves of crushed garlic
  • 3 tbsps finely chopped parsley or mixed fresh herbs
  • 50g softened unsalted butter
  • Salt and pepper
  • 1 medium onion, peeled and halved
  • Fresh aromatic herbs – sprigs of parsley, thyme, sage
  • Generous amounts herbs to place on the BBQ – eg stems of fresh rosemary, thyme, and bay leaves.
  • Small stems of pohutukawa leaves (not branches)
  • About 500ml white wine, chicken or a mix of both

Method

Mix the butter with finely chopped herbs and crushed garlic. With your fingers, gently loosen the skin over the breast of the chicken and as far around the sides as you can. Make a small slit in the skin of each leg. Push the butter mix under the breast skin and through the slits in the legs. Massage it around so the butter spreads out.

Dry and season the cavity of the chicken. Push in half an onion. Fill the rest of the cavity with sprigs of fresh herbs. Finish with the remaining onion half.

Preheat your BBQ to medium/high. Place the chicken in a foil roasting pan and cover with sprigs of rosemary and thyme. Pour in some of the wine or stock.

Place the roasting dish on the BBQ hotplate. Turn off the burner directly beneath and turn the next one to low. To give the smokey flavour, occasionally put stems of herbs and pohutukawa on the grill on far side of the BBQ. They’ll smoke and burn. If you like an immaculate BBQ then this may not be for you.

Don’t let the wine or stock dry out. Add more as often as needed as this helps to keep the chicken moist.

The chicken should be ready in 1¼ hours. If it looks too brown before that cover it with foil. When cooked, take the chicken out cover and rest it for 10 minutes. Drain the fat off the pan juices. Season the juices if necessary and keep them warm while the chicken rests. Serve separately.

Stallholder – Huntly Game free range chicken

Comment – not sure whether to include this recipe. If you think ok, then I can get a better photo from Nicki at an earlier stage of cooking (I thought I already had it)]