How to Cook Delicious BBQ Chicken | Jamie Oliver

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar; ketchup is a budget-friendly alternative.

Light the barbecue 40 minutes before cooking to let it settle.

Prepare the spice rub by combining 1 teaspoon each of fennel seeds, smoked paprika, dried oregano, cumin seeds, black pepper, and smoked sea salt in a pestle and mortar.

Grind the spices together until they form a nice texture that will stick to the chicken.

Rub the spice mixture onto the chicken thighs and drumsticks.

To make a marinade, add olive oil and acid (lemon or vinegar) to the spice rub and mix well.

Puncture the chicken with a fork to tenderize the meat and allow the marinade to penetrate.

Wash hands after handling raw chicken.

Place the chicken skin side down on the barbecue to get some color.

After coloring, shift the chicken to the middle of the barbecue for indirect roasting with the lid on.

Use apple wood soaked in water for smoking while roasting the chicken.

Monitor the barbecue temperature aiming for about 180 degrees Celsius (350 Fahrenheit).

Cook the chicken for 40 minutes until tender and the meat pulls off the bone easily.

Remove the lid and check the chicken for doneness by seeing if the meat comes off the bone easily.

Bathe the cooked chicken in barbecue sauce and return it to the barbecue for additional flavor without burning the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary