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Barbecued jerk-glazed chicken
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Prep Time:
370 minutes
Cook Time:
95 minutes
Total Time:
465 minutes
Curtis Stone's BBQ chicken: Marinated with fragrant spices, slow-cooked to perfection.
Ingredients:
  • 2 whole spring onions, coarsely chopped
  • 1 long green chilli, coarsely chopped
  • 2 garlic cloves
  • 60ml olive oil
  • 42.00 gm soy sauce
  • 21.00 gm lime juice
  • 4.00 gm brown sugar
  • 1 tsp fresh thyme leaves
  • 3/4 tsp ground allspice
  • 1.88 gm ground cinnamon
  • 3/4 tsp ground coriander
  • Sea salt flakes, to season
  • Freshly ground pepper, to season
  • 2 x 2.3kg extra large whole chickens
Instructions:
  • Blend together spring onions, chilli, garlic, oil, soy sauce, vinegar, lime juice, sugar, thyme, allspice, cinnamon, coriander, 1 tsp sea salt, and 1/2 tsp black pepper until smooth. Save 1/4 cup of the mixture, then coat the chickens with the rest, ensuring they're fully covered inside and out. Refrigerate both the chickens and reserved marinade for at least 6 hours, or up to 1 day.
  • For charcoal barbecue, light a fire on one side of the charcoal grate without spreading the coals until covered with white ash. Maintain a temperature of about 200°C. For gas barbecue, heat one burner on medium-high and leave the others off to reach about 200°C.
  • Take the chickens out of the marinade, dry them off, and season generously with sea salt flakes. Place them on a wire rack within a large baking tray. Position the tray on the off side of the barbecue, close the lid, and cook for 1 hour and 30 minutes at 180C, flipping the tray halfway through. Brush the chickens with the jerk mixture and cook for another 5 minutes until the chicken reaches 74C. Alternatively, roast the chickens in an oven preheated to 200C for the same amount of time, following the same basting and final cooking steps.
  • Place the chickens on a serving platter and drizzle with the flavorful juices from the bottom of the tray before serving.

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