Grilled Herbed Chicken

This is an old-cut-out newspaper recipe which I pasted in my worn-out recipe book. It is featured in The Star’s Cook’s Nook, by Amy Beh. Previously when preparing this chicken, I had cut down the amount of chilli powder and black pepper for the sake of my little ones. But this time, after preparing this chicken for many years, I really wanted to know the real taste of this grilled herbed chicken .. the original hot & spicy version.

WoW!! PedaSS .. HOT but sedaPP!!

Ingredients

1 whole chicken (approximately 1.5 kg)

Marinade (A)

2 cloves garlic, finely chopped

1 tbsp paprika (I used chilli powder .. actually I’ve never used paprika before)

1 tbsp ground fine black pepper

1 tsp chicken stock granules

1 tsp salt

1 tbsp mixed herbs

2 tbsp light say sauce

2 tbsp honey

1 tbsp honey

(B)

1 tbsp vinegar

½ tsp salt

½ tsp pepper

Method

Chop off the head, neck and feet of the chicken. Season the cavity of chicken with a dash of salt and pepper.

Combine ingredients (A) in a saucepan and bring to a slow simmering boil for 2 to 3 minutes.

Place chicken in a roasting pan. Pour hot marinade over the chicken and brush evenly all over it’s skin. Keep remaining marinade aside.

Put chicken on it’s back and grill in the oven at 200 degrees celcius for 25 to 30 minutes. Pierce the chicken under the wings and in the drumsticks to allow fat to flow out. As soon as the chicken juices starts to caramelize, add a little hot water and baste the chicken occasionally. Lower the temperature to 180 degrees celcius and continue to grill for another 30 minutes or until chicken is fully cooked when tested with a skewer.

Blend the remaining marinade with the honey and mix in ingredients (B). Stir well to combine and baste chicken with this mixture during the last 10 to 15 minutes of grilling.

Remove chicken from the oven, drain the liquid from inside the chicken and serve it separately. Skim off fat from the juices in the roasting pan. Strain and pour over the chicken, and serve immediately.

* I cut up the chicken into 4 parts. I didn’t grill my chicken in the oven but instead grilled it on the stove top using a non-stick pot (can use a deep pan). Heat up the pot with about 1 tbsp of cooking oil, then put in the marinated chicken. I used medium flame and cover the pot with it’s lid. (Do not use small flame, or you will find your chicken swimming in its juice). Turn the chicken to make sure both sides are cooked. When chicken is done, put it on a serving plate. Pour in the remaining marinade, honey and ingredients (B) into the pot and let it simmer for a while, then pour onto chicken.