Ginger Chicken

Give a flavour hit to the humble chicken…..

Chicken is often viewed against other types of meat as being bland and simple. For BBQ’s, chicken often doesn’t get passed a grilling, plus a smothering of BBQ sauce. With a rotisserie BBQ and some imagination, chicken can be transformed into something quite spectacular.

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This recipe takes a little time and care, but the reward is really worth it. With marinades, flavours tend to intensify the longer you leave them and we find with this recipe that overnight marina ding works really well. We say to scrape the marinade off the chicken before cooking. If you leave it on, the marinade will burn on the skin. Applying it 15 minutes before the end of cooking, creates the same effect as if you were to add a sauce.

Putting ginger, garlic and onion in the chicken cavity infuses the inside of the bird as, these ingredients cook and boil, releasing vapours that further enhance the taste. The marinade does not overpower the taste of the chicken. Both work in harmony together.

Ingredients……………

1 whole chicken
2 x large onions
2 x 5 cm fresh root ginger
8 x garlic cloves
1 x tsp chilli powder
1 tsp turmeric
400 ml coconut milk
Juice for one fresh lime
1 tbsp sunflower oil
Small handful of fresh coriander leaves
1 x Chicken Oxo cube

Ginger Chicken 5s

Method:

Preparation time 40 minutes + overnight marinade. Cooking time: 90 minutes

Preparation:
Peel one of the onions and chop it quite finely.
Peel four garlic cloves and chop them finely.
Finely grate one 5 cm piece of ginger
Heat the sunflower oil in a pan, put the chopped onion into it and cook until soft and just turning golden. Now add the turmeric and stir for about a minute.
Add the ginger, garlic, chilli powder, coconut milk, lime juice, coriander leaves and then crumble the chicken Oxo cube into the mixture.
Stir thoroughly, cover the pan and simmer on low heat for 20 minutes.
After cooking transfer the marinade to a bowl and allow to cool.
Peel the remaining four garlic cloves. Quarter the other onion and put them together with the other 5cm piece of ginger into the cavity of the chicken, then tie the legs securely with cooking twine.
Place the chicken into a large bowl or roasting dish and drizzle the marinade over it. Keep spooning the marinade over. Cover with cling film and place in your refrigerator overnight.

Cooking:
Remove the cling film and scrape all marinade from the chicken.
Retain the marinade.
Put the chicken onto your skewer and cook on your rotisserie for around 90 minutes.
Baste the chicken with the marinade 15 minutes from the end of cooking.