By Jane Curran
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
- 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.
- 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
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