Jess Daniell's slow chicken

Jess Daniell''s slow chicken Photo: Supplied/Jess Daniell

Slow Chicken

Cooking a chicken whole is the cheapest (and often easiest) way to prepare the bird. And since bones help develop great flavour, you’re also ending up with a better-tasting meal than if you were eating boneless chicken breasts or thighs. Take your oven outside this summer and tame your bird  on the open flame — the trick is to use indirect heat so she cooks evenly and stays juicy.

Jess Daniell's slow chicken being barbequed Photo: Supplied/Jess Daniell

Ingredients

3 tbsp olive oil

2 tbsp chipotle sauce

2 garlic cloves, crushed

1 lemon, zested & juiced

2 tsp honey

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 tsp salt

1 whole brined chicken, about 1.6kg (see page 236 for brining techniques)

Makes 4 serves
Takes 2 hours

Method

Mix together olive oil, chipotle sauce, garlic, lemon zest and juice, honey, paprika, cumin, coriander, oregano and salt in a small bowl. Rub all over the chicken, rubbing some under the skin of the breast and thighs. Let the chicken sit at room temperature, covered, for 30 minutes.

Prepare your barbecue: for gas grills, turn all of the burners on to medium-high, and then after 15 minutes turn the middle burner off and the remaining burners down to low. For charcoal grills: light charcoal on one side of the drip pan and let it burn until the coals are glowing red and coated in grey ash, about 15 minutes.

Place the chicken breast-side up over the middle burner or on the indirect side of the grill, cover and cook for about 75 minutes, until the leg juices run clear or the internal temperature reads 75°C. If you’re using charcoal, you may need to add extra coals during cooking). All barbecues are different, and you know yours best so adjust the cooking time to suit.

Remove chicken from the barbecue and rest for at least 15 minutes before carving.