Glazed Kettle Barbecue Chicken

We usually have a barbecue on a Sunday evening for tea. We try to do something different but always end up with a chicken as everyone here eats chicken!!.

Scott was saying the other day that he hadn't cooked on the kettle barbecue for such a long time so we decided to cook something on that.

I got a Marion Bay free range chicken on offer from Hill Street grocer so that was what was going to be cooked on the kettle barbecue.

Ingredients

1 whole chicken, 1.5kg - 1.8kg

1/2 small orange, quartered

1/2 small onion, quartered

1/4 cup cranberry jelly

2 tbsp orange juice

Method

1. Light the charcoal, we use a charcoal chimney positioned over a naked flame. Leave for approx 30 - 40 minutes until the white ash has formed on the charcoal. They are ready to cook on when they turn almost orange/white in colour.

2. Prepare kettle bbq for cooking the chicken, we used two wire racks to separate the coals to the side of the bbq so the drip tray could sit in the centre. Add 1 1/2 - 2 cups water, beer or liquid of your choice into the drip tray, we also added a some herbs this keeps the chicken moist. Once coals reach temperature pour them into both sides compartments.

3. Place chicken on a foil tray, pat dry and season with salt & pepper. Place tray on top of a rack over the drip tray. Close lid. Cook for approx 40 minutes.

4. Meanwhile, combine jelly and juice in a small pan and stir over a low heat until jelly has melted. Brush the chicken with the jelly mixture, replace lid and cook for a further 30-40 minutes or until chicken is cooked through and juices run clear.

Serve with a side salad.

Comments

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