Easy recipes from Apple Tree

Tag: BBQ

Alabama Spatchcock BBQ Chicken

This is amazing and creates the most delicious tender, moist chicken inside a taste-bud bursting crispy skin. Want to find out more? The secret is to slow cook your chicken slathered in this Alabama sauce, then finish off under the grill or over the BBQ. First make your sauce:

  • 100ml mayonnaise
  • 100ml buttermilk or yoghurt
  • 3 tbs cider vinegar
  • 2 tbs horseradish sauce
  • 1 tbs English mustard
  • 1 stp garlic granules
  • small bunch of chopped dill.

Mix. Divide equally into two bowls. That’s the first bit done. Now take your chicken and slow cook it:

  • 1 spatchcocked chicken, any size but if really large check it is cooked properly with a meat thermometer
  • A rub mix made up of
    • 1 tbs smoked paprika
    • 1 tbs ground cumin
    • 1 tsp salt
    • 2 tsp garlic powder

Rub the rub all over your chicken. Lay it out in a tin, and cover tightly with foil. Cook in the over at 140C (Fan) for 1 hour 30 minutes or until cooked. At this point you can take it out and leave it to cool before finishing off under the grill. When ready to finish:

Fire up the BBQ or switch on the grill. Smother the chicken both sides with one of the bowls of sauce. You may need to skewer it to hold it together for handling, as it may otherwise fall apart. It will still taste as good but won’t look pretty! Grill/BBQ each side for 3-4 minutes. Brush with more sauce or juices and repeat until the skin is charred and crispy enough. If you had left it to cool you may need a few more turns but if transferred directly from the oven, a couple of cycles will probably be enough. Leave to rest and firm up for 10 minutes, then serve with the other bowl of sauce for dipping/more smothering.

Rotisserie Chicken

If you have a rotisserie. If not use your grill and keep turning!

Make a rub mix by mixing:

  • 1tsp paprika
  • 1tsp dried thyme
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 0.5tsp salt
  • 0.5tsp ground black pepper.

This amount will just cover a medium chicken. If you like plenty of flavour or have a larger chicken, just double it but keep the ratios the same

  • 1 medium chicken
  • 2tbs oil
  • Rub mix

Mount your chicken on the rotisserie skewer. Smear oil over your chicken then spinkle the rub all over. It will stick, if you actually rub the rub it will come off on your hands which is pointless.

Grill for 75 minutes, basting every 20 minutes, then test with a thermometer – it should be 75C in the centre of meat mass, so check breast and thigh. If it’s not, grill a bit longer. When done, let it rest for 15 minutes while you make the sides. Roast sweet potato mash, corn and green beans works well!

Greek Oven-Grilled Chicken

This works for chicken quarters or a spatch-cocked whole chicken. First marinade your bird.

  • Chicken
  • Juice of 1 lemon
  • 2 crushed garlic cloves
  • 2 tbs olive oil
  • salt and pepper

Mix, then rub all over the chicken. Put everything in a plastic bag and massage the marinade into the chicken. Squeeze air out of the bag, tie off and chill for an hour or two – or more.

Heat the oven to 190C. Put portions or spatch-cocked chicken on a pan and oven roast for between 40 minutes and an hour until cooked. You can finish it under the grill if you like it charred and crispy. You can also cook this over a BBQ, or cook in the oven and finish on the BBQ. Great with Greek potatoes, halloumi and asparagus

Awesome BBQ Sauce Kansas-Style

This is good. Cook your pulled pork in it and slather more over later.

  • 1 1/4 cup/300 ml ketchup
  • 1 cup/240 ml water
  • 1/3 cup/80 ml cider vinegar
  • 1/4 cup/60 ml ​dark brown sugar
  • 2 tablespoons/30 ml molasses
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon allspice

Put the lot in a saucepan. Simmer for 20 minutes. Cool and use! They say it keeps in the fridge 6 days – I think it will do better than that.

© 2021 Arford Cooks

Theme by Anders NorenUp ↑