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barbecued chicken with aioli recipe

Written on Monday, October 24, 2016 | 2:50:00 PM




Serves : servings 

Ingredients : 
- 1 chicken, cut into 8 pieces
- 75ml olive oil
- juice of 2 lemons
- 1 tbsp dried herbs such as oregano, rosemary, thyme or sage
- sea salt and freshly ground black pepper

AIOLI
- 3–4 garlic cloves, crushed
- 2 egg yolks
- 1⁄2 tsp Dijon mustard
- pinch of saffron, ground and soaked with 1 tbsp warm water (optional)
- 250ml sunflower oil
- 50ml olive oil
- squeeze of lemon juice (optional)

Preparation Method :
1) If you don’t want to use a whole chicken, you could use a spatchcocked chicken instead or 8 chicken pieces on the bone. If you prefer your meat off the bone, you could use 8 boneless chicken thigh fillets (skin on) or 4 butterflied chicken breasts – skin on.

2) Whatever you chooose, put your chicken pieces in a large bowl and season them with plenty of salt and black pepper. Whisk the olive oil with the lemon juice and herbs and pour this over the chicken. Massage the mixture into the chicken and leave to it all to marinate for as long as you can – at least 2–3 hours or preferably overnight, unless you’re using butterflied chicken breasts. They only need to marinate for an hour.

3) When you’re ready to barbecue the chicken, drain it well – the oil could cause a flare up if you’re not careful. Chicken on the bone is best cooked on an indirect heat to start with and covered with the barbecue hood for the first 20 minutes. Depending on how hot your barbecue is, the chicken should take 30–45 minutes with regular turning. Transfer the chicken to direct heat (directly over the coals) for the last 10 minutes to crisp up and blacken the skin. Check the chicken is cooked through, then remove it from the heat.

4) If you are barbecuing boneless chicken, the process is much quicker. Cook butterflied breasts and thigh fillets over direct heat, turning them regularly for 8–10 minutes for breast or 10–15 for thigh meat.

5) To make the aioli, put the garlic in a bowl with the egg yolks, Dijon mustard and the saffron and its water, if using. Add a generous pinch of salt and whisk until well combined. Start adding the oils, literally a drop at a time to start with, until the mixture starts to emulsify, then you can start adding the oil at a slightly faster rate. Continue until all the oil is added. Taste for seasoning and add a few drops of lemon juice if you like, then serve with the chicken.

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