Here’s a pet hate of mine…….a BBQ with a couple of Supermarket bought burgers and some burnt sausages, there is nothing that depresses me more in this world!! The ‘BBQ pack’ that supermarkets pass off is such a damp squib, they may be cheap and easy but where’s the fun and interest in that!? That’s the same as buying a TV dinner!

This recipe will knock your socks off – Jack Daniels BBQ’d chicken. Really simple, really easy and very dam impressive looking!

Serves 2

1 medium free range chicken

Jack Daniels Marinade:

200 mls Jack Daniels

200 mls olive oil

2 tbs tomato puree

1 tbs cayenne pepper

1 tbs English mustard

2 tbs soft brown sugar

1 tbs sweet paprika

1 tbs Worcestershire sauce

1 tbs garlic salt

1 tbs celery salt

1 tbs cracked black pepper

If you have ever had chicken at a BBQ that was burnt on the outside and raw in the inside then this cooking method will ensure you never suffer from that!

Kick off by prepping the chicken – remove the back bone with a sharp knife (your butcher can do this if you aren’t into it). Make deep slashes in the thighs and legs to ensure even cooking and allowing the marinade to work in.

Next get to the marinade – combine all of the ingredients well on a large baking tray until you get a rich deep red mixture – season to taste. Then drop in the chicken and massage the marinade all over it, leave the chicken in the marinade, cling and sling in the fridge for at least 2-3 hours. At this stage skewer the chicken with 2 metal skewers in a cross – poke the skewer through the right wing to the left thigh and vice versa this will also help conduct the heat right through the bird.

The cooking will then be done in two stages – first in the oven then to the BBQ- this means the chook will be perfectly cooked! Leave the bird in the marinade tray, cover with tin foil and place in a pre-heated oven at 160c for 45 minutes.

To finish, simply sling the chook on a well prepped BBQ for 10 minutes each side, you can also baste with the first cook juices and even some more Jack Daniels – keep turning and checking the bird for done-ness ie cut into legs and thighs and look for any pink.

Serve with a great slaw and some homemade BBQ sauce