Spiced barbecue chicken with blackened chilli vinegar
This Spiced Barbecue Chicken is marinated with olive oil, garlic, and oregano, then grilled to perfection and served with a zesty blackened chili vinegar for a bold flavor. Perfect for your next barbecue, this dish delivers a delightful combination of smoky, spicy, and tangy notes.
Cook time 100 min
Prep time 80 min
Ingredients:
1/4 cup olive oil2 garlic cloves
3 lb whole chicken
2 tbsp dried oregano
2 red hot chili peppers
1 cup vinegar
2 shallots
2 tsp sugar
Spice up your next barbecue with this sumptuous Spiced Barbecue Chicken with Blackened Chili Vinegar. Made with simple ingredients that pack a flavor punch, this dish is guaranteed to be a hit at any gathering. The chicken is marinated in a delightful blend of olive oil, garlic, and oregano, then grilled to perfection. Accompanied by a spicy blackened chili vinegar, it’s a dish that promises a tantalizing experience for your taste buds.
Instructions:
- In a small bowl, combine the olive oil, minced garlic, and dried oregano. Mix well until all ingredients are thoroughly integrated.
- Rub the olive oil mixture generously all over the chicken, making sure to cover it inside and out. Be sure to lift the skin gently and rub some of the mixture underneath for extra flavor.
- Let the chicken marinate for at least 1-2 hours, or preferably overnight, in the refrigerator.
- Preheat a dry skillet over medium-high heat. Add the whole red hot chili peppers and dry roast them until they are blackened and charred on all sides, about 5-7 minutes. Turn occasionally to ensure even charring.
- Once the peppers are charred, let them cool for a few minutes, then slice them thinly or crush them lightly.
- In a small saucepan, combine the vinegar, finely diced shallots, sugar, and the blackened chili peppers. Bring to a simmer over medium heat.
- Reduce the heat to low and let the mixture cook for 5 minutes, stirring occasionally, until the shallots are softened and the flavors are well blended.
- Remove the saucepan from the heat and let the mixture cool. Transfer it to a jar or bottle, and set aside until ready to serve.
- Preheat your grill to medium-high heat.
- Place the marinated chicken on the grill, breast side up. Grill the chicken for about 45 minutes to 1 hour, turning occasionally to ensure even cooking. Use a meat thermometer to check the internal temperature; it should reach 165°F (75°C) at the thickest part of the breast.
- If you prefer, you can also roast the chicken in an oven preheated to 375°F (190°C) for about 1 hour, or until the internal temperature reaches 165°F (75°C).
- Once the chicken is fully cooked, remove it from the grill and let it rest for 10 minutes before carving.
- Serve the chicken hot, with the blackened chilli vinegar on the side as a dipping sauce or drizzled over the chicken for an extra kick of flavor.
With just a few steps and readily available ingredients, you can create this delectable Spiced Barbecue Chicken with Blackened Chili Vinegar. Whether you’re grilling for a family gathering or a casual dinner for friends, this recipe delivers on flavor and satisfaction. Enjoy the crispy and flavorful chicken, enhanced perfectly by the spicy and tangy vinegar sauce!
Spiced barbecue chicken with blackened chilli vinegar FAQ:
You should marinate the chicken for at least 1-2 hours. For optimal flavor, it's best to marinate it overnight in the refrigerator.
Grill the chicken for approximately 45 minutes to 1 hour, turning occasionally. Ensure it reaches an internal temperature of 165°F (75°C) at the thickest part of the breast.
Yes, you can substitute with other types of vinegar like apple cider or red wine vinegar, though the flavor will differ slightly.
Use a medium to large grill to accommodate a whole 3 lb chicken. If roasting in an oven, a roasting pan that fits the chicken comfortably will be suitable.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
Cooking Tips:
- 1. For extra flavor, you can marinate the chicken overnight in the refrigerator.
- 2. If you don't have a grill, you can also cook the chicken in an oven preheated to 375°F (190°C) for about 45-60 minutes.
- 3. Consider wearing gloves when handling red hot chili peppers to avoid skin irritation.
- 4. Let the chicken rest before cutting to retain its juices and ensure it stays moist.
Nutrition Facts
8 ServingsCalories 540kcal
Protein 44g
Carbohydrates 6g
Fiber 2.00g
Sugar 2.78g
Fat 44g
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