Barbecued Chicken with Malouf's Baharat
This recipe has become a family favourite, cook on a charcoal bbq where possible for additional flavour and golden perfection...
Ingredients:
3 cloves garlic roughly chopped
1 teaspoon sea salt
2 tsp Malouf’s Baharat
2 tbsp fresh thyme, chopped or 2 tsp dried
½ cup Extra Virgin Olive Oil
1 x jointed chicken (preferable free range)
Method:
Crush garlic together with sea salt into a small bowl then add Baharat and Thyme, combine ingredients then add 3 tablespoons of the Extra Virgin Olive Oil, mix until a paste is produced.
Rub ¾ of paste over the chicken, making sure all creases and corners have been covered. Mix the remaining paste with the remaining oil and pour over the chicken pieces reserving the remaining marinade for cooking. Cover and refrigerate, leaving to marinade for 4-8 hours.
When ready to cook heat the barbecue or grill to its highest temperature. Cook chicken on high heat for a few minutes until it is golden all over. Lower the heat and cook slowly for a further 10-15 minutes until the chicken is cooked through. Turn the chicken pieces constantly to prevent them from burning. Towards the end of the cooking brush the chicken pieces with the remaining marinade and cook for a few minutes more.
Serve with fresh baked Manoushi bread (see recipe on our website) baked with Extra Virgin Olive Oil and Malouf’s Cumin Za’atar and your choice of a fresh salad or vegetables.
Products used in this recipe
Gaea Organic Cold Pressed Extra Virgin Olive Oil 500ml
Greg Malouf Baharat Turkish Spice Blend 55g
Organic Gaea Cold Pressed Extra Virgin Olive Oil 500ml