Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.5kg chicken, backbone removed and spatchcocked (ask your butcher to do this)
- Mixed salad or coleslaw, to serve
- 225g of onions, peeled and quartered
- 2 of small Scotch bonnet chillies, halved and de-seeded
- 50g of fresh root ginger, peeled and roughly chopped
- 3-cm piece of fresh turmeric root, peeled and roughly chopped (or use 1 tbsp ground turmeric)
- ½ tsp of ground allspice
- 15g of fresh thyme leaves
- 120ml of white wine vinegar
- 120ml of dark soy sauce
- Sea salt and freshly ground black pepper
- Barbecue with a lid
Directions
First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth.
Season with a little salt and a generous grinding of black pepper.
Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish. Pour over the marinade and rub well into the meat. Cover and chill for at least 2–3 hours, or preferably overnight, turning every now and then.
Preheat a barbecue with a lid and take the chicken out of the fridge to come up to room temperature.
Cook the chicken on the hot barbecue with the lid down for 40–50 minutes, turning occasionally and basting with any leftover marinade, until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer.
Remove the chicken from the heat and rest for a few minutes, then serve with a simple mixed salad or a traditional crunchy coleslaw.
Category:Chicken Recipes