Monday, 20 October 2014

Recipe Review Monday - Family Favourite, Grandma's BBQ Chicken

I'm going to do a couple of little mini-series on Recipe Review Monday - they'll run alongside each other so some weeks will be Family Favourites and other weeks will be 30 Minute Dinners. I'll probably throw some random recipe reviews in the mix as well but if Family Favourites and 30 Minute Dinners appeal to you, look out for my Recipe Review Monday posts for the next few weeks.

This particular recipe is one that's been passed on to me by my husband's Grandma (hence the name!). She's apparently been cooking it for years and its still much requested when we all go round their house for dinner. It's not the quickest dinner in the world and its not the prettiest to look at but I promise you, it is absolutely delicious.

I believe it originally came from an old Delia Smith special edition recipe book that was produced for Red Nose Day but I'm not sure how true this version is to the original - you know how it is, recipes can get tweaked a little over the years.


As I said, its not that quick and it has quite a few steps but it is still fairly simple to do and the resuls are so worth it.

The chicken skin gets lovely and crisp (I know its not good for me but I love it!) and the sauce is a nice, tart barbecue - sweet but not sickly.And the rice is a perfect accompaniment - I'd never tried red rice before I had this but it is a lovely, nutty flavourful rice and even my kids like it.

I have made this recipe countless times and will continue to do so. It can be pricey the first time making it if the ingredients are not ones usually in your store cupboard but I always have most of these items around so I don't have that problem. Otherwisee its a great family dinner.

Let me know if you try it and what you think of it!

(You can use normal white rice if you prefer)


Grandma’s BBQ Chicken


Oven 200c

8 chicken pieces
1 tbsp olive oil
1 dsp lemon juice
1 medium onion, diced
150ml red wine plus 110ml red wine
8 tbsp soy sauce
4 tbsp red wine vinegar
2 heaped tbsp tomato puree
4 tbsp maple syrup
2 heaped tsp ginger
2 heaped tsp mustard powder
4 cloves garlic, crushed
1 ½ tsp Tabasco sauce

Mix the oil and lemon juice and brush onto the chicken. 
Season and add the onion to the roasting tin.
Cook for 25 minutes.
Whisk the sauce ingredients.
Remove chicken from the oven, pour off fat and coat in half the sauce.
Return to the oven for 25 minutes, basting twice.
Put the remaining sauce in a pan with the extra red wine. Pour everything out of the tin and bubble for 2-3 minutes.



Red Rice


275ml red rice
425ml boiling water
1 red onion, diced
1 red pepper, diced
1 tsp salt
1 tbsp oil
10g butter
2 spring onions
Fry the pepper and onion until soft (6-7 minutes). 
Turn the heat down and add the rice.
Stir then add the water and salt.
Once simmering, cover and cook for 40 minutes.
Turn off the heat and leave for 15 minutes. 
Garnish with the spring onion.


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