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Barbecued chicken from the frozen north



Last night we barbecued some Misty Knoll chicken to have with the vegetable recipes i posted earlier. This was despite the fact that it was about minus 12 degrees outside and the grill chef (Bill Sweeney) was required to wear a Canada Goose arctic expedition coat!

 Update: I did this again a couple of nights later and totally cremated it .... There's too much sugar and fat here. If you can't watch it with an eagle eye I think maybe it needs to be done in the oven .... Or maybe cut down on the honey and ketchup. I'll try again and report back!

This recipe is a bit of a bastardisation of a Jamie Oliver recipe

Ingredients

1 orange
1 lemon
1 dried chilli
1½ heaped teaspoons smoked paprika
1½ teaspoons Dijon or English mustard
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon olive oil
sea salt, to taste
freshly ground pepper, to taste
8 decent sized pieces of chicken on the bone

Method

If barbecuing, light the grill now so the flames have died down and it's ready when you're ready to cook. 

Finely grate the orange and lemon zest into a shallow bowl using a microplane if you have one.

Add the juice of both to the bowl

Crumble in the dried chilli. Add the paprika, mustard, honey, ketchup and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. 

Spoon out a few tablespoons of the marinade and set it aside. 

Add the chicken pieces to the bowl with the remaining marinade. Turn them over in the marinade so they're well coated, cover with plastic wrap and leave to sit for at least an hour or long if possible.

Grill on the barbecue trying not to cook on too high a temperature so that you avoid charring the skin too badly
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