Flame Grilled Chicken with Homemade Barbecue Sauce, Chunky Chips, Caramelised Onions & Bell Peppers with Smoky Spiced Cabbage Stir Fry recipe
We think, our Flame Grilled Chicken with Homemade Barbecue Sauce, Chunky Chips, Caramelised Onions & Bell Peppers with Smoky Spiced Cabbage Stir Fry would beat any of the grilled chicken dishes you had before. Hands down! Forget
Finger lickin’ good!
Have you got a better recipe? Or one you’d like to see at BBT Lodge?
Feeds 8 people
- 2 whole Chicken – Splay (Butterfly) Chickens and cut In half, lightly salt Chicken halves (both sides) with Spicy (Irani Salt)
- 8 medium to large potatoes
- 3 large Bell Peppers
- 1 large onion
- Sunflower Oil
Ingredients for basting sauce
- (for 2 Chickens – adjust as needed)
- 250ml Jimmy’s Steakhouse Sauce
- 100ml Steers Pesto Sauce
- 100ml Sunflower Oil
- Chili Spice to own Taste (not too hot)
Method for Chicken
Place Chicken halves for a light grill with oil on low heat for 10 minutes
Then grill and cook for 10 minutes on high heat turning them once
Reduce heat – cook Chicken for further 30 minutes at low heat – turning every 4-5 minutes
Then starting basting the Chicken – turning every 4-5 minutes and grill for another 30 minutes at the low heat
Turn heat down to very low and grill for another 10 minutes
Method for Chunky Chips
Peeled and cut the potatoes to wedges – 1 potato should give you about 6 wedges each
Briskly boil potatoes in salt water for 4 minutes – Only add the potatoes when the water is already boiling
Heat the oil to 180 degrees Celsius (use a thermometer for the oil if possible)
Fry the chips in the oil for 8-10 minutes
Put paper towels in a basket or bowl on drain the chips for about 30 seconds
Season with salt to your taste
Method for Sauteed Peppers and Onion
Heat the oil over medium heat in a larger pan.
Add the sliced onion rings and saute for about 15 minutes.
Add the Bell Peppers with a touch of salt and pepper and cook for another 10 minutes.
Photo credit: Antal Ujvari