Jackie’s BBQ chicken
This is called Jackie’s chicken because I first tasted it when my darling friend Jackie made it at her house, many years ago. It has seen many adaptations over the years.
This is one of those recipes that you have to be courageous enough to experiment with……quantities depend on your taste buds. You are allowed to adapt to suit yourself.
It is also one of those recipes that you can be a purist and use fresh ingredients and chop yourself – or we will let you cheat and use the commercial versions….if you are going to use a rule of thumb for fresh against commercial – I usually double the fresh ingredients.
My other secret ingredient in Jackie's chicken is that my BFF Andrew, often makes me home made marmalade. If you are lucky enough to have an Andrew who makes home-made condiments for you – all the more better your end taste will be!
Ingredients
Good splash of olive oil
3 gloves garlic, chopped OR 1 generous teaspoon of crushed garlic from the jar
3 long red chilies, seeded and finely chopped OR 1 generous teaspoon of crushed chilli from the jar
1 large knob of ginger OR 1 generous teaspoon of crushed ginger from the jar
I/2 jar of marmalade (homemade, thick & chunky cut if possible)
100ml fresh lemon juice or lime juice
Splash of orange juice
Splash of white wine
Sea salt and cracked pepper
Method
All mixed in together in a large bowl.
Add your chopped chicken chunks…..I prefer a mix of tenderloins and thighs cut into big chunks.
Let the chicken soak up the aromas for a couple of hours, if possible.
You can add fresh coriander, tarragon or thyme if you desire. Be aware that these aromatic herbs will add intensity of flavours – so only add what you like.
Plenty of olive oil for the very hot BBQ hotplate (or to be really decadent throw a good dob of butter in the hotplate with the oil – it will add to the richness)
When ready to cook throw the chicken onto a hot plate and gradually add the juice of the marinade, spooning over the chicken until the chicken is caramelised in its own juices. The idea is to have a very sticky golden brown BBQ’d caramelised chicken.
Tez doesn’t like this on the menu because he claims it makes a mess on the BBQ – however, I think it is worth every minute of the cleaning he has to do – as it tastes so good!
Now go experiment; add and subtract ingredients and see how you can make this recipe your own!
This is called Jackie’s chicken because I first tasted it when my darling friend Jackie made it at her house, many years ago. It has seen many adaptations over the years.
This is one of those recipes that you have to be courageous enough to experiment with……quantities depend on your taste buds. You are allowed to adapt to suit yourself.
It is also one of those recipes that you can be a purist and use fresh ingredients and chop yourself – or we will let you cheat and use the commercial versions….if you are going to use a rule of thumb for fresh against commercial – I usually double the fresh ingredients.
My other secret ingredient in Jackie's chicken is that my BFF Andrew, often makes me home made marmalade. If you are lucky enough to have an Andrew who makes home-made condiments for you – all the more better your end taste will be!
Ingredients
Good splash of olive oil
3 gloves garlic, chopped OR 1 generous teaspoon of crushed garlic from the jar
3 long red chilies, seeded and finely chopped OR 1 generous teaspoon of crushed chilli from the jar
1 large knob of ginger OR 1 generous teaspoon of crushed ginger from the jar
I/2 jar of marmalade (homemade, thick & chunky cut if possible)
100ml fresh lemon juice or lime juice
Splash of orange juice
Splash of white wine
Sea salt and cracked pepper
Method
All mixed in together in a large bowl.
Add your chopped chicken chunks…..I prefer a mix of tenderloins and thighs cut into big chunks.
Let the chicken soak up the aromas for a couple of hours, if possible.
You can add fresh coriander, tarragon or thyme if you desire. Be aware that these aromatic herbs will add intensity of flavours – so only add what you like.
Plenty of olive oil for the very hot BBQ hotplate (or to be really decadent throw a good dob of butter in the hotplate with the oil – it will add to the richness)
When ready to cook throw the chicken onto a hot plate and gradually add the juice of the marinade, spooning over the chicken until the chicken is caramelised in its own juices. The idea is to have a very sticky golden brown BBQ’d caramelised chicken.
Tez doesn’t like this on the menu because he claims it makes a mess on the BBQ – however, I think it is worth every minute of the cleaning he has to do – as it tastes so good!
Now go experiment; add and subtract ingredients and see how you can make this recipe your own!
As always, happy tastings
DC
DC
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