Salt-marinated BBQ Chicken

    Salt-marinated BBQ Chicken

    (2)
    4hr45min


    3 people made this

    About this recipe: Don't be afraid of the salt marinade - it makes the skin crispy and the flesh unbelievably sweet. You can add a variety of dried or fresh herbs to the sea salt whilst marinading for extra flavour. Lemon or orange zest also work a treat.

    Ingredients
    Serves: 4 

    • 1 free-range chicken
    • generous amount of sea salt to marinate

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Extra time:3hr marinating  ›  Ready in:4hr45min 

    1. Ask your butcher to butterfly your chicken (unless you know how to do it yourself).
    2. Pat the chicken dry on both sides (especially the skin) with a dry cloth or kitchen paper. Cover both sides with a generous amount of salt. Put salted chicken in uncovered bowl then place in fridge for 2.5 hours or longer (I have marinated for up to five).
    3. Get barbecue started. Once flames have disappeared, put lid on BBQ, then wait for 20 minutes to ensure the coals aren't too hot.
    4. Wash all of the salt off the chicken then dry off with clean cloth or kitchen paper. Make sure the chicken is completely dry.
    5. Place bone side down (skin up) on cooking rack of BBQ. Cover then leave for 90 minutes to cook.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (3)

    by
    3

    I saly the chicken and leave it in the fridge uncovered for two days, same system as Zuni Cafe roats chicken, and it's delicious and so juicy and tender. Excellent way to raost chicken, except I do it in the oven on 220 degrees C.  -  10 Jul 2012  (Review from Allrecipes AU | NZ)

    by
    0

    I've soaked over night and it gives the chicken a great flavour and makes a yummy gravey to go with it and the chicken stays nice and moist  -  15 May 2012  (Review from Allrecipes AU | NZ)

    by
    0

    Nice recipe!. Our family hasn't bought free range chicken before so we tried the Lilydale chicken from Coles and it was beautiful!  -  01 Apr 2011  (Review from Allrecipes AU | NZ)

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