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Barbecued chicken with fiery romesco sauce
Barbecued chicken with fiery romesco sauce
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Elevate barbecue chicken with a spicy romesco glaze for a burst of bold flavor!
Ingredients:
  • 2 x 1.8kg whole chickens
  • 36.40 gm extra virgin olive oil
  • 20.00 ml fresh thyme leaves
  • Fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Crusty bread, to serve
  • 2 large red capsicums
  • 125.00 ml blanched almonds
  • 1 garlic clove, quartered
  • 22.20 gm tomato paste
  • 2 tsp dried chilli flakes
Instructions:
  • Prepare the fiery romesco sauce by quartering the capsicums and discarding the seeds and membranes. Char the capsicums on a high heat barbecue grill or chargrill pan for 4 to 5 minutes on each side until the skin is blistered and blackened. Then, transfer the capsicums to a snap-lock bag, seal it, and let them sit for 5 minutes.
  • Peel and discard the skin from the capsicum, then transfer it to a small food processor along with almonds and garlic. Pulse until finely chopped. Add vinegar, oil, tomato paste, and chilli flakes. Season generously with salt and pepper. Blend until smooth. Set aside 1/3 cup of the sauce for basting.
  • Dry 1 chicken thoroughly with paper towels. Place it on a cutting board, breast-side down with the cavity facing towards you. Use kitchen scissors to cut along both sides of the backbone and discard it. Flatten the chicken by pressing down on it with the heel of your hand. Repeat these steps for the remaining chicken. Rub the chickens all over with oil and thyme. Season generously with salt and pepper.
  • Preheat a barbecue hotplate with the hood closed on medium heat. Cook the chickens skin-side down until golden and crisp, about 5 minutes. Flip the chickens and continue cooking with the hood closed for 45 to 50 minutes until fully cooked, basting with the reserved romesco sauce every 15 minutes.
  • Place the cooked chickens in a spacious dish, cover it lightly with foil, and let them rest for 5 minutes. Cut the chicken into portions, sprinkle with parsley, and serve with the leftover romesco sauce, lemon wedges, salad leaves, and crusty bread.

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