This BBQ chicken recipe takes the classic roast chicken to a whole new level. Inspired by Asian flavours, the BBQ chicken is marinated in soy, star anise, garlic and ginger, allowing the flavours to infuse and to give extra moisture to the meat. Chicken is a guaranteed crowd-pleaser and family favourite, but the flavours in this recipe turn something familiar into a new flavour experience.
Cooking the chicken on the barbecue allows you to get a really crispy skin as well as tender and juicy meat. We served this BBQ chicken with a rice salad with chopped spring onions, edamame beans, micro herbs and a little rice vinegar to taste. You can still enjoy this chicken when it's not barbecue season by simply roasting the chicken in the oven after marinating. This flavourful centrepiece could be served with stir fried Asian greens and sesame potatoes for a twist on your usual Sunday roast.
HOW TO MAKE BBQ CHICKEN
Method
- Put the chicken in a large pot then add the chicken stock pot, soy sauce, star anise, garlic, ginger and onion with 1.5 litres water. Bring to the boil then leave on a very low simmer for 1 hr 30 mins, turning halfway through. Now you can remove the chicken, cool and leave covered in the fridge overnight.
- Strain the cooking liquor then reduce to a third before adding the honey. Cook the chicken on the barbecue until fully heated through and crispy. You can also roast this chicken in the oven. Serve with the sauce on the side.
Ingredients
- 1 large free-range roasting chicken
- 1 chicken stock pot
- 200ml Japanese soy sauce
- 3 star anise
- 3 garlic cloves, peeled
- a knob of ginger, peeled
- 1 onion, sliced
- 3tbsp honey
-
Friands with gooseberry and hazelnutThese friands with gooseberry and hazelnut make the most of the fruit's short season
By Samuel Goldsmith •
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith •
-
Semifreddo with grilled peach, pistachio and amaretto
Semifreddo is a classic Italian dessert. We've given it a warm, boozy kick that goes perfectly with an after-dinner coffee.
By Samuel Goldsmith •
-
The reason Anton Du Beke was a 'lunatic' before Strictly Come Dancing
Anton Du Beke will step into Bruno Tonioli's shoes as part of the Strictly Come Dancing judging panel this year
By Georgia Farquharson •
-
George and Amal Clooney shut down claims they're expecting a baby, four years after welcoming twins
George and Amal Clooney are already proud parents to twins Alexander and Ella
By Emma Shacklock •
-
Sarah Ferguson claims Princess Diana would be 'proud' of Prince Harry and Meghan Markle
Prince Harry and Meghan Markle quit royal life last year
By Georgia Farquharson •
