BARBECUED CHICKEN
Indirect/Medium
2 or 3 small whole Chickens
Olive Oil
Paprika
Rinse Chickens and pat dry with paper towels. Brush
chickens lightly with olive oil; sprinkle with paprika
and season to taste. Barbecue over Indirect Medium
heat until cooked and golden (about 1 hour). Serves
6 to 8.
OPTIONAL MANDARIN RICE
STUFFING
Indirect/Medium
¼ cup slivered almonds
2 tablespoons chopped celery
1 small spring onion, thinly sliced
2 tablespoons butter
1 can (300g) Mandarin orange segments, well-
drained
2 tablespoons orange juice concentrate
2 cups cooked rice
To make the rice: Sauté almonds, celery and onion in
butter in small skillet until almonds are lightly toast-
ed.
Combine almond mixture, orange segments, orange
juice concentrate, and rice, tossing to mix.
Rinse chickens and pat dry with paper towels. Stuff
chickens with rice mixture and tie legs with string.
Brush chickens lightly with oil; sprinkle with paprika.
Barbecue over Indirect Medium heat until the stuff-
ing reaches 74°C and the juices run clear, about 1
hour 15 minutes.
Remove chickens from the cooking grill and arrange
on serving platter. Serves 4.
TANDOORI CHICKEN
Indirect/Medium
For the marinade:
2 cups plain yogurt
1 tablespoon minced ginger
2 cloves garlic, minced
2 teaspoons paprika
1½ teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon white pepper
1.5kg chicken pieces
½ cup chopped chutney
1 medium cucumber, sliced
To make the marinade: Combine all of the marinade
ingredients in a shallow baking dish and mix well.
Rinse the chicken pieces and pat dry with paper tow-
els. Add the chicken pieces to the marinade, turning
to coat each side. Refrigerate, covered for 6 hours or
overnight. Remove the chicken pieces from marinade
and reserve the marinade. Pour the reserved mari-
nade into a small saucepan and bring to the boil for 1
minute.
Cook the chicken pieces, skin side up, over Indirect
Medium heat until the chicken is tender and juices
run clear. (30 to 50 minutes, depending upon the size
of the pieces.) Baste the chicken pieces with the
reserved marinade during the last 20 minutes of
cooking.
Serve the chicken with chutney and sliced cucumber.
Serves 4.
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