Devilled grilled chicken

Devilled grilled chicken

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 large chicken marylands
or 2 spatchcock
2 teaspoons salt
2 teaspoons sugar
1 teaspoon ground pepper
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon mild curry powder
15g butter
2 tablespoons tomato ketchup
1 tablespoon worcestershire sauce
1 tablespoon light soy sauce
1 tablespoon fruit chutney

Method

  1. Dry chicken pieces well with paper towels and remove any excess fat. Cut the drumsticks from the thighs to speed cooking. If using spatchcock, split down the back using poultry scissors, and remove most of the backbone. Flatten out by covering with cling wrap and using a rolling pin or meat bat. Mix salt, sugar and dry spices together and rub well into the surface of the chicken. This can be done ahead of time and left to marinate.
  2. Arrange the chicken pieces on a foil-lined griller rack and brush with the butter melted in a small saucepan. Grill under a preheated griller for 10 minutes, turning once after 6 minutes. Keep a careful eye on the chicken to watch for burning and cover with foil where necessary until chicken is cooked.
  3. Meanwhile, heat the remaining ingredients in pan until butter is melted. Spoon over the chicken. Continue to grill, basting with the mixture for a further 2 minutes or until the juices run clear when a thigh is pierced with a skewer. Good served with Indian ghee rice.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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