The secret to this tender juicy chicken is the yogurt. It helps to hold moisture and tenderises the chicken and I have added my tips for cooking chicken on the barbecue at the bottom. Enjoy!
Ingredients:
2 cups plain greek yogurt
1 cup coarsely chopped fresh coriander leaves and stems
1/2 large onion (coarsely chopped)
1/3 cup oil (avocado or olive)
4 garlic cloves (peeled) coarsely chopped
Juice of one lime
1 1/2 tablespoons of your favourite Avohaven Classic Spice Blend (more if you desire)
Additional Salt & Pepper to taste (if necessary)
Instructions:
Add all of the ingredients in a blender and blend until smooth.
Add the chicken to a dish or container and cover with your marinade. Marinate in the fridge until you lose patience, turning the chicken a few times to ensure all of the chicken is covered with the marinade
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Barbecuing chicken isn't easy. For the best results take your time or use either boneless thighs or breasts that have been pounded to an even thickness, or sliced in half horizontally. Leaving the skin on the chicken will help add flavour and keep it moist.
When you are ready to cook, heat your barbecue to a medium heat, and brush the grill or hotplate with a tiny bit of oil (avocado or olive).
Let any excess marinade drip off the chicken before you place it on the bbq.
Barbecue until cooked.
*Tips for a cooking Chicken on the BBQ*
- Bring the chicken to room temperature before cooking.
- Start cooking the chicken on a low heat before increasing the heat and closing the hood on the bbq to cook the chicken through.
- Start cooking with the skin side up. As the fats on the chicken skin start to render you can turn up the heat and turn the chicken skin side down.
- Once the chicken is cooked the skin will pull away from the grill easily.
- The internal temperature for bone-in chicken should be 82°C. The internal temperature for bone-less chicken should be 76°C. Use a meat thermometer to check the internal temperature.
- Let the chicken rest for a few minutes before serving.
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