adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued chicken with chilli jam
Barbecued chicken with chilli jam
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Create a flavorful chilli jam condiment to enhance any dish.
Ingredients:
  • 1.6kg whole chicken
  • 200g dried rice vermicelli noodles
  • 2 medium carrots, peeled, cut into matchsticks
  • 1 medium red capsicum, cut into matchsticks
  • 250.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 21.00 gm lime juice
  • 4.00 tsp sesame oil
  • 2 garlic cloves, crushed
  • 3 medium ripe tomatoes, core removed, finely chopped
  • 1 stick lemongrass, trimmed, cut into 3 pieces
  • 30.00 ml sambal oelek
  • 45.00 gm brown sugar
  • 31.50 gm lime juice
  • 12.20 gm fish sauce
Instructions:
  • Heat oil in a saucepan over medium heat, then sauté garlic for 1 minute. Stir in tomato and lemongrass and cook for 2 minutes until tomatoes are slightly softened. Add sambal oelek, sugar, lime juice, and fish sauce. Bring to a boil, then simmer uncovered for 12 to 15 minutes until thickened. Remove lemongrass and let chilli jam cool completely.
  • Preheat your barbecue with a hood on medium heat. Rinse the chicken thoroughly, pat it dry with paper towels. Lay the chicken on a cutting board, breast-side down, and with the cavity facing you. Use kitchen scissors to cut along both sides of the backbone and remove it. Open up the chicken, flip it over, and press down with the heel of your hand to flatten it.
  • Score the thickest part of chicken thighs and breast with a sharp knife. Massage the chicken with 1/3 of the chili jam. Grill skin side down until golden for 5 minutes, then flip. Barbecue with the lid closed for 30-35 minutes until juices are clear when pierced with a skewer. Rest, covered lightly with foil, for 10 minutes before serving.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes until tender, then drain and briefly rinse under cold water. Return the noodles to the bowl and cut them into 8cm lengths using scissors. Add carrot, capsicum, mint, and coriander to the bowl and toss everything together. In a small bowl, whisk together lime juice, oil, and 2 tablespoons of the remaining chili jam, then add this dressing to the noodle mixture. Gently toss to combine all the flavors.
  • Cut the chicken into portions and serve it with the noodle salad and the rest of the chili jam.

Similar Recipes