Spiced barbecue chicken with blackened chilli vinegar

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How to make Spiced barbecue chicken with blackened chilli vinegar

  • Yield : 8
  • Prep Time : 1:20
  • Cook Time : 1:40
  • Total Time : 3:00

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 1 1/2 tablespoons fennel seeds, coarsely crushed
  • 2 x 2.3kg Coles RSPCA Approved Extra Large Whole Chickens
  • 2 tablespoons fresh oregano leaves

Blackened Chilli Vinegar

  • 12 long red chillies (about 300g total)
  • 1 teaspoon olive oil
  • 1 1/3 cups (330ml) white wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 small shallots, thinly sliced into rings
  • 1 1/2 tablespoons caster sugar

Method

  • Step 1 In a small bowl, mix oil, garlic, fennel seeds, 3 tsp sea salt (flakes preferred) and 1 tsp freshly ground black pepper. Rub mixture all over chickens. Cover and refrigerate for at least 1 hour and up to 1 day.
  • Step 2 To make blackened chilli vinegar, prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the grate side on medium-high heat; leave burners under the flat plate off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash (do not spread out coals).
  • Step 3 Toss chillies with olive oil and place over lit side of barbecue. Cook, uncovered, turning as needed, for 8-10 mins or until chillies are charred all over. Cool slightly on a chopping board. Close barbecue lid and leave on to preheat. Using a small knife, remove stems and seeds and scrape away some of loosened skin from chillies (leave some blackened skin intact), and coarsely chop. In a medium bowl, combine chillies, vinegar, extra virgin olive oil, shallot, sugar and 2 tbs salt. Set aside.
  • Step 4 Place chickens on a wire rack set in a large rimmed baking tray. Place tray of chickens over unlit side of barbecue. Close barbecue hood and cook, turning tray 180° halfway through cooking, for 1 1/2 hours or until chickens are dark golden and an instant-read thermometer inserted into thickest part of thighs registers 74°C. Rest chickens on a carving board.
  • Step 5 Carve chickens and transfer to platters. Sprinkle with oregano and serve with blackened chilli vinegar.

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