Grilled chilli & lemon chicken

Name: Grilled chilli & lemon chicken
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 9 mixed-colour chillies; 1 long red pepper; 1 bulb of garlic; 4 bay leaves; ½ teaspoon dried red chilli flakes; 1 bunch of thyme (20g); 1 lemon; red wine vinegar; extra virgin olive oil; 1 x 1.5kg free-range whole chicken; optional: sprigs of bay, thyme and rosemary

1 hr 30 mins

Not Too Tricky

serves 6

About the recipe

Bringing piri piri vibes, here we're making an incredible sauce to use as both a marinade for cooking and a salsa to serve, meaning double flavour impact.

nutrition per serving

Calories

18%

Fat

29%

Saturates

25%

Sugars

Salt

12%

Protein

80%

Carbs

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

9 mixed-colour chillies

1 long red pepper

1 bulb of garlic

4 bay leaves

½ teaspoon dried red chilli flakes

1 bunch of thyme (20g)

1 lemon

red wine vinegar

extra virgin olive oil

1 x 1.5kg free-range whole chicken

optional: sprigs of bay, thyme and rosemary

Method

Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE).
Prick the chillies and pepper and, as the barbecue heats up, char the chillies, pepper and whole garlic bulb over the hot zone, lid on, vents open.
Use tongs to toast the bay leaves on the grill for 30 seconds, then tear into a pestle and mortar, discarding the stalks. Add the chilli flakes and a pinch of sea salt, strip in the thyme and pound well. Use a speed peeler to strip in the lemon peel and pound again into a rough paste (you can use a small food processor for this step, if you prefer). Remove the thick white pith from the lemon, then finely chop the flesh. Muddle into the pestle and mortar with 2 tablespoons each of red wine vinegar and extra virgin olive oil.
Scrape away the larger bits of charred skin from the chillies and pepper, discarding the seeds and stalks, peel the garlic, then finely chop it all. Scrape into the pestle and mortar, mix together and season to perfection.
Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat like a book, then score the legs. Reserve half the sauce in a small bowl for serving, then rub the rest over the chicken, getting into all the nooks and crannies. Place on the cool zone, breast side up, tucking extra woody herb sprigs around the edge to protect the chicken as it cooks, if you like, and cook lid on, vents open, for 1 hour, or until juicy and cooked through and the internal temperature is 65–70ºC. Move to a clean board to rest for 30 minutes (the internal temp needs to reach 75ºC).
Spoon over the remaining sauce and clank up the chicken. Great with Grilled chips (page 222) or sweet potato wedges, or my Sriracha corn (page 94).

For this recipe you need a channel set up. This set-up is useful when what you’re cooking would benefit from more of an even all-round heat. It mimics cooking in an oven, allows you to cook at a slower pace, and is particularly well suited to lid on, vents open grilling. Arrange your coals evenly at either side of the barbecue, leaving a clear coal-free channel in the middle.

Tags

Chicken Barbecue Gravy & sauces Pepper

More barbecued chicken recipes

Roast chicken & salsa verde

2 hrs

Super chicken wing skewers

1 hr 45 mins

Ultimate corn & chicken salad

40 mins

Barbecue chicken served three different ways, ready to be dished up

Barbecue chicken, 3 ways

1 hr 30 mins

Barbecued Thai-style chicken legs

40 mins

Chipotle chicken burgers

35 mins

Spiced chicken skewers

40 mins

Chipotle chicken, charred pineapple salsa, smashed avo, sour cream and tortillas on a wooden board

Chipotle chicken tacos

45 mins

Butterflied paprika chicken

1 hr 30 mins

Chicken shawarma

1 hr 30 mins

BBQ chicken

1 hr

Kamil's chicken

Barbecued chicken

20 mins

Brilliant barbecue recipes

Sizzle into summer with our barbecue recipes! From classic BBQ chicken to smoky sides, these are the ultimate recipes for an outdoor feast

Jamie next to his Weber barbecue by the seaside holding a grill press

Unleash the joy of everday barbecuing

Barbecue recipes, the Jamie & Weber way

Whether you're an experienced grill master or just starting out, our big flavour recipes are designed to empower you.

related features

Barbecued scallops and mussels on a platter with basil, lemon and dill.

How to make an epic barbecued seafood feast

There’s nothing more impressive than a gorgeous seafood feast on the barbecue! Learn how to nail it every time with Jamie’s tips and tricks.

How to make next-level chicken stock

Take soups, stews and much more up a notch with a masterclass in how to make stock that’s full of flavour.

Budget-friendly barbecue chicken legs and thighs with sides of veg and corn on the cob

Budget-friendly barbecue recipes

Want budget-friendly barbecue recipes that also deliver on taste? Explore our best picks for the barbecue season.

5 easy, no-cook pasta sauces

These no-cook, easy pasta sauces can be ready in less time than it takes to cook your pasta.

leftover chicken meatballs in tomato sauce with parmesan and herbs on top

What to do with leftover chicken

From humble stews to chicken lasagne, and barbecue dim sum to noodle salads, these leftover chicken recipes will hit the spot.

Top 10 chicken recipes

Here are 10 of our all-time favourite chicken recipes. From a simple stir-fry to a roast with a twist, each one of these recipes is guaranteed to please!

5 unusual ideas for the barbecue

Keep the burgers at bay and whack one of these recipes on the barbecue. These sweet and savoury dishes are a sure-fire way to hit the spot every time.

barbecued fish - jamie using BBQ outside cooking

How to cook fish on the BBQ

Barbecued fish is such a joy! Give the burgers a miss this summer and use our 5 simple tips for perfect barbecued fish every time.

A burger and salad on a plate, surrounded by more burgers and more salad

Our ultimate burger round-up

Come rain or shine, our brilliant burger recipes have got you covered, from old-school classics to veggie options.

Grilled chilli & lemon chicken

1 hr 30 mins

Not Too Tricky

serves 6

Ingredients

Method

Share Your Thoughts!