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barbecued chicken
© Matt Russell

barbecued chicken
servings
4
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Everyone loves barbecued chicken. It’s a feature of pretty much every barbecue all over the country. Here’s how to make it crisp on the outside and cooked in the middle, just the way it should be.

Jamie’s top tips
• This marinade can be used on other lean proteins such as shrimp, pork tenderloin or flank steak. If the outside of the meat or fish looks a dry, brush a little of the marinade over it whilst cooking.
• When zesting citrus fruit, use a Microplane or similar zester so you only remove the colored zest without digging into the bitter white pith underneath.
• When grilling, you need to keep control the heat really carefully so the food cooks through properly before it starts burning on the outside. If your meat starts to char soon after putting it on the grill or in the pan, move it to a cooler part of the grill or turn the heat right down.
• If you’re doing this on the stovetop, it will work best in a well-seasoned cast-iron or non-stick grill pan.
• It’s good to have one side of the barbecue with fewer coals so it’s cooler. The coals are ready when the flames have died down.

To prepare your chicken
1. If barbecuing, light the grill now so the flames have died down and it’s ready when you’re ready to cook.

2. Finely grate the orange zest into a shallow bowl. Crumble in the dried chile. 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.

3. Add the chicken breasts 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 5 to 10 minutes or until the grill is ready.

To cook and serve your chicken
4. If using a grill pan, put it over high heat now to get it screaming hot.

5. Use tongs to transfer your chicken breasts onto the grill or grill pan. For chicken breasts about 1 inch thick, cook for about 5 minutes on each side, turning every minute and basting as you go, or until golden and cooked through. Spoon a little of the reserved sauce over each breast.

Serving suggestions:
Lovely served with the evolution potato salad and a fresh green salad, or delicious sliced in sandwiches in some good-quality bread. Add some leafy lettuce and sliced tomato to give it a good crunch.

ingredients


• 1 orange
• 1 dried chile
• 1 ˝ heaped teaspoons smoked paprika
• 1 ˝ teaspoons Dijon or English mustard
• 3 tablespoons honey
• 3 tablespoons ketchup
• 1 teaspoon olive oil
• 1/16 teaspoon sea salt and
• freshly ground pepper, to taste
• 4 x 5-ounce boneless skinless chicken breasts

Equipment list
• Barbecue or grill pan
• Microplane or grater
• Measuring spoons
• Shallow bowl
• Small bowl
• Plastic wrap
• Tongs
• Spoon
• Plate

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tried this recipe or a similar one? share your tips...
1. by jane on Tue 17 Apr 2012 @ 19:24

i love it so much

2. by Jacquie on Fri 30 Mar 2012 @ 19:36

This is a really great recipe! My family (unlike myself) doesn't like things too hot, so i had to omit the chilies... i did however add the juice of the orange as well. A touch of cumin and garlic powder, and a little more honey to make it a fantastic sticky sauce. Thank you Jamie!

3. by Laura on Sun 18 Mar 2012 @ 20:09

Just tried this recipe and it smells and tastes DELICIOUS!!! I didn't have an orange so skipped the zest, and baked it in the oven but the smoked paprika mixed with the honey is a great combo. Love it! Can't wait to try it out properly on the barbeque this summer!! :-)

4. by gem on Tue 10 Jan 2012 @ 21:04

Thanks for the great recipe! The way you detailed this made it easier to follow and it actually ended up being loved during our barbecue party. The tips were a great help too.<br /> <br /> Actually, I collaborated this recipe with vegetable grilling techniques I've found it with. You'd find it here: http://blog.gourmandia.com/2010/07/19/grilling-vegetables/<br /> Hope you guys also try it, specially the vegetable lovers and health-concious people out there! ^_^<br />

5. by Angie on Fri 09 Dec 2011 @ 18:38

I'm adding this sauce to my recipe book. Dijon a nice touch. I thought the ketchup could be cut back. Wondering how long this sauce can be stored?<br /> Keep up the great recipes!

6. by Raymog on Sat 26 Nov 2011 @ 21:58

Alan is giving lessons on grammar. Mrs Bucket springs to mind mate. (not m8)

7. by Matt on Sun 30 Oct 2011 @ 22:50

Lol. Love your comment alan. 'Use spellcheck before you post the RECIPEE's .....'<br /> Nice recipe.

8. by Richard on Tue 18 Oct 2011 @ 13:08

Love your recipe. Would you mind if I included it with the recipes on mydish.co.uk?. They always love more <a href="http://www.mydish.co.uk/chicken-recipes">chicken recipes</a> ! :)<br />

9. by Madeline on Thu 22 Sep 2011 @ 03:03

I made this marinade tonight for some grilled chicken for tomorrow's dinner and made a few changes to lessen the spicy after kick because my family doesn't like things too hot. I didn't have an orange so I used three limes for their zest instead I also added some lime juice to hopefully add a little more sweetness instead of so much smokey heat. I also didn't have a dried chili so I subsuituted about 1/4 tsp chili powder. I added about 1 extra tablespoon of honey and a little more olive oil to make it stretch. It currently tastes pretty good with still a little smokey flavor at the end but not so hot, I can't wait to try it tomorrow after we grill it up! Thanks Jamie for another great recipe.

10. by alan on Sat 16 Jul 2011 @ 21:45

just a quick one M8 use spellcheck before you post the recipee's dietician and chili stand out Microplane = micro-plane.<br /> How to cook chapter 5 for chicken breasts = 4 or four ??<br /> soz to be a pain in the bytt but your recipees are great <br /> alan

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