Post by smokey on May 7, 2015 19:59:08 GMT 10
This is my take on what is a fairly simple dish however the flavours are fantastic.
One or two Chickens back bone removed, Brest bone and rib cadge also removed.
Into a blender add;
1 cup Olive oil
1/2 cup white Vinagar
1/4 cup Schotch whiskey or sub with your favourite tipple
1 Red onion
1 whole large bulb garlic
1/2 Red capsicum
1 TBS sweet papricka
2 Tsp salt ( may need a little more, check after whizzing)
1 Tsp white ground pepper
1 Tsp dried Tyme, Sub with oregano or a bit of both
Juce of one large Lemon or two small
4-5 birds eye chillies or any chilli to your taste.
Skin side down, The Breast is in the hottest part so pay attention as it's easy to run over like I did just a tad
Was easy to flip an almost boneless bird as the guts side was still raw. Notice now the the Breast is now the farthest away from the heat and the thighs are now getting the brunt until done
Method
Optional is to brine the chicken , The captains brine is fine but add some chopped chilis in there . I just made a simple salt , sugar, garlic and Chili brine.
Blend all the ingredients until smooth and marinate for a few hours if you brined or eight hours if you didn't..
You can stab and score the gut side a little to allow the marinade in and open up the thigh a little for more surface area and more even cooking time with the top wing Breast side.
Reserve excess marinade, you should end up with a few cups.
Place the Frango skin side down over a low to medium heat char fire and grill checking for lift. When the skin side is nice and chared flip it over and move to the indirect side, shown in the pics. Lower the temp and continue till cooked through.
Meanwhile, Add the now used marinade to a sauce pan and bring to a boil then to a simmer.
Add more salt , sugar and lemon Juice and optional more chili until it cooks down to a sauce.
If the oil starts to separate in the sauce you are on the right track.
Portion the Frango and pour over the sauce or as a dipping acompliment . Don't keep the sauce, It's a one hit screamer due to the fact it's had (now cooked) chicken juices in it.
This really works if you go heavy on the garlic, salty, lemon flavours.
Keeping most of the sugar out of the marinade and only in the sauce helps prevent the skin sticking while grilling. So we have two levels of flavour happening.
Keep in mind this was cooked in a Komado over charcoal. The principal can be carried over to any bbq with simple tweaks.
Enjoy
One or two Chickens back bone removed, Brest bone and rib cadge also removed.
Into a blender add;
1 cup Olive oil
1/2 cup white Vinagar
1/4 cup Schotch whiskey or sub with your favourite tipple
1 Red onion
1 whole large bulb garlic
1/2 Red capsicum
1 TBS sweet papricka
2 Tsp salt ( may need a little more, check after whizzing)
1 Tsp white ground pepper
1 Tsp dried Tyme, Sub with oregano or a bit of both
Juce of one large Lemon or two small
4-5 birds eye chillies or any chilli to your taste.
Skin side down, The Breast is in the hottest part so pay attention as it's easy to run over like I did just a tad
Was easy to flip an almost boneless bird as the guts side was still raw. Notice now the the Breast is now the farthest away from the heat and the thighs are now getting the brunt until done
Method
Optional is to brine the chicken , The captains brine is fine but add some chopped chilis in there . I just made a simple salt , sugar, garlic and Chili brine.
Blend all the ingredients until smooth and marinate for a few hours if you brined or eight hours if you didn't..
You can stab and score the gut side a little to allow the marinade in and open up the thigh a little for more surface area and more even cooking time with the top wing Breast side.
Reserve excess marinade, you should end up with a few cups.
Place the Frango skin side down over a low to medium heat char fire and grill checking for lift. When the skin side is nice and chared flip it over and move to the indirect side, shown in the pics. Lower the temp and continue till cooked through.
Meanwhile, Add the now used marinade to a sauce pan and bring to a boil then to a simmer.
Add more salt , sugar and lemon Juice and optional more chili until it cooks down to a sauce.
If the oil starts to separate in the sauce you are on the right track.
Portion the Frango and pour over the sauce or as a dipping acompliment . Don't keep the sauce, It's a one hit screamer due to the fact it's had (now cooked) chicken juices in it.
This really works if you go heavy on the garlic, salty, lemon flavours.
Keeping most of the sugar out of the marinade and only in the sauce helps prevent the skin sticking while grilling. So we have two levels of flavour happening.
Keep in mind this was cooked in a Komado over charcoal. The principal can be carried over to any bbq with simple tweaks.
Enjoy
