Barbecue Chicken With Brandy

---

It’s the marinade that helps this quick and easy chicken recipe to stand out. That, and the reduced amount of fat.

To serve four people, and to avoid fights over who gets what, you really need two small chickens that you split in half. You can either use poultry shears for this or a sharp kitchen knife. I use a knife and, if you haven’t done it before, let me tell you that it’s very easy to do.

Start by making a slit in the parson’s nose, which is the stubby tail. Then stand the carcass on its neck end and cut down one side of the backbone so that you can open the carcass out like a butterfly.

It is now simple to cut the carcass in half by laying it flat, skin side down, and cutting from the neck end, through the rubbery breastbone, to the tail. The backbone will still be clinging to one side of the chicken. Cut it away and discard it. Also cut off and discard the wing tips.

Trim of any visible fat as well as the remains of the parson’s nose and the loose skin hanging around the neck end. Flatten each half out by placing it on a level surface, skin-side up, and pushing it flat.

Place the chicken pieces in a dish large enough to hold them without overlapping and cover them in a marinade made from:

1 small glass of brandy
Juice of 1 lemon, plus the zest
2 crushed garlic cloves
1tbsp of honey
1tbsp cracked coriander seeds*
2tbsp soy sauce

*Crack the coriander seeds by laying them on a smooth surface, place the flat of a knife blade over them and give it a good thump with the side of your fist – or use a pestle and mortar.

Leave the chicken pieces in this marinade, in the refrigerator, overnight. When you are ready to cook them, allow them to return to room temperature and barbecue them over moderate heat for about 30 minutes. Brush them from time to time with the marinade.

print this page