James Cochran's Scotch Bonnet BBQ Chicken
4
25 minutes
4.45 hours
Cold summers call for hot food, so it's time to make this spicy spatchcock when you next fire up your BBQ. Barbecued to perfection and smothered in Scotch Bonnet Chilli Jam, Chef James Cochran's BBQ chicken is definitely one to give a go this season.
Ingredients
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1 whole cornfed chicken
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2 litres of water
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200g salt
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20g jerk powder
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3 limes, sliced
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4 red chillies, chopped
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1 spring onion, chopped
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Parsley, chopped
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20g Sauce Shop Original BBQ Rub
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Sauce Shop x Chef James Cochran Scotch Bonnet Chilli Jam
Directions
Grab your whole chicken and spatchcock it, before scoring along the skin.
Make your brine by mixing boiling water with 3 tablespoons Scotch Bonnet Chilli Jam, salt, jerk powder, and Sauce Shop Original BBQ Rub.
Place the whole chicken in the brine for at least 4 hours, allowing it to soak up all the flavours.
Remove chicken from brine and smother in Scotch Bonnet Chilli Jam, before placing on the BBQ.
Barbecue the chicken for around 35-40 minutes, until cooked all the way through (we used a charcoal BBQ to get that smoky flavour).
Remove from the BBQ and top with chopped limes, chillis, spring onion and parsley.
Serve immediately and eat with a squeeze of lime.
Double the amount of Scotch Bonnet Chilli Jam in the brine for an extra spicy chicken.
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