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Saturday, 1 June 2013

Savory BBQ Chicken

We use our BBQ a lot. It is not a seasonal cooking device in our house, it is used year round, and for much more than just grilling steaks.  (I have used it for everything from baking bread, muffins, pizza and even cookies in it, prior to my grain free days) I think of it as an outdoor oven for those hot summer days when you just can’t bear the thought of heating up the house with your oven.  It also lets you get away with less dishes to clean up, which is always a bonus in my kitchen!!
I cooked this chicken using an indirect heat method on the BBQ. Heating up the entire BBQ  and then turning off the heat below whatever you are cooking, and leaving the outside burners on ensures a nice juicy piece of chicken. Ours has 3 burners, making this method of cooking work beautifully. These cuts of chicken are typically fatty, and when combined with the marinade can cause flare ups on the BBQ.  This method creates a wonderful smoky flavoured BBQ chicken with minimal flares. ( If you don’t have a BBQ that will work for this method it would also work in the oven, I would bake it at 375F for about 45 minutes.)

Savory BBQ Chicken

¼ cup Organic Worcestershire Sauce
2 tsp toasted sesame oil
3 Tbsp tomato paste (**see below for a tomato paste tip)
1 tbsp coconut sugar
1 tsp grated or minced fresh ginger
1 clove garlic, minced
½ tsp cinnamon
¼ tsp cloves
1 tsp freshly ground black pepper
¾ tsp Herbamare or sea salt of choice 
4 chicken leg quarters, cut apart into drumsticks and thighs to make 8 pieces

Mix all ingredients together well. In a large bowl or zip style bag,  place  marinade and chicken pieces. Toss to coat. Refrigerate for at least one hour (or up to 12 hrs).
Preheat BBQ grill on high for 10-15 minutes until nice and hot.  Place chicken pieces on middle of grill, skin side down to sear for 1-2 minutes. Flip over and turn off heat underneath the chicken pieces, and turn the burners on either side down to medium. Close BBQ and let cook with the indirect heat for approx 45 minutes or until the juices run clear when the chicken is cut open. (instant read thermometer should read 165F) Serve hot!
Pictured with Grain-Free Battered Cauliflower
Marinate in Bag for at least one hour

**when using the little cans of tomato paste, I like to freeze the leftovers in 1 tbsp amounts in an ice cube tray. When frozen, remove from tray and store in a freezer bag until needed!


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