It’s been raining most of the day while I was at work, it cleared up enough I was able to barbecue some chicken. I had bought a whole chicken and cut it up into the drumsticks, wings, back and complete breast, leaving the skin on.

Marinade for about half an hour at room temperature in a mixture of red wine, lemon juice, cilantro, ginger, a ton of garlic, cumin and black pepper. Toss on the barbie for a few minutes uncovered, spinning the grate round a quarter turn every so often and then add some apple wood chips to the grill and cover. I lift the cover every 5 minutes or so and do a quarter spin. After 15 minutes I turn the chicken over and add more of the marinade that I have now mixed with a tomato based barbecue sauce, coat the cooked blackened skin side with it and replace the lid. leave for 5 minutes and spin a quarter turn repeating until I think the chicken is cooked. Turn the chicken over, coat with more sauce and set on a plate for 5 or so minutes before serving.

The whole breast, with scorched skin, is shown here. It was succulent and delicious after I removed the skin to eat it.

For those who don’t know it, I cook with a small charcoal fuelled Weber BBQ. Circular grill, hence the spin cycle for even cooking. ;-)