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Quick Whole Barbequed (or Roasted) Whole Chicken (or Chicken Pieces)

A dish with amazing marinades.

Cut out the backbone from a whole chicken. Open out bird and place on a board with the inside facing down.
Flatten bird, using the weight of your hand, to give a flat butterfly shape or cut chicken in pieces.
Cover with marinade of your choice.
Marinate for a least 1 hour or up to 24 hours in the fridge.
Lift our of marinate and season with salt and pepper.
Cook first in the microwave on a covered plate for 6 minutes at 100% power then grill for 10 – 15 minutes or until cooked through.
If chicken is not microwaved first, allow about 45-60 minutes time to cook through.

If roasted in oven, place meat inside down in a roasting dish and cook at 220 °C (preheated) for approx. 35 – 45 min or until cooked.

Moroccan Marinade
Mix 3 tbsp SONNENTOR Arabia Spice Mix with 1 cup plain unsweetened yoghurt and juice of ½ lemon. (Good with chicken fish and lamb)

Tarragon, Honey and Mustard Marinade
Combine 1 tsp crushed garlic, 2 tbsp olive oil, 1 tbsp Dijon mustard, 3 tbsp SONNENTOR Tarragon, 1 tsp honey and some freshly ground SONNENTOR Black Pepper.

Cajun Spice Mix
Shake together in a jar 5 tbsp SONNENTOR Paprika, 5 tbsp SONNENTOR ground cumin, 3 tbsp SONNENTOR garlic granules (crush in mortar), 1 ½ tbsp each of SONNENTOR Chilli powder, brown sugar and salt and 2 ½ tsp SONNENTOR Rosemary.

Makes enough for 2kg of meat or chicken. Allow 3 tbsp per 500g meat, rub on to meat with a little olive oil. Store in an airtight jar in the fridge.