Mediterranean Chicken
Pesto
(You may also use ready-made pesto)
3 cups fresh basil leaves (loosely packed)
3 tbsp. lightly toasted pine nuts
2 cloves roughly chopped garlic
½ cup freshly grated parmesan cheese
½ cup extra virgin olive oil
Salt and pepper to taste
Pop all the ingredients into a blender and blend until you have a paste.
Rub
(Use Napoleon
®
Chicken & Rib spice if you want to skip this step).
1 tbsp. course sea salt
1½ tbsp. cracked pepper corns
1 tbsp. dried rosemary
1 tbsp. dried oregano
1 tbsp. ground coriander
If you like a bit of a “kick”, add some crushed chilli. Mix all the ingredients by hand in a
mixing bowl.
Chicken
1 large, preferably free range chicken, removed from the fridge/ freezer and left to
stand until it reaches room temperature.
Preparation
- Loosen the skin of the chicken and using a spoon, insert the pesto
between the skin and flesh. Once you have a few spoonfuls in place, massage the bird
until the pesto is evenly distributed. Take a bit of the left over pesto and rub it all over
the outside, then sprinkle on your prepared rub (the pesto will help it to stick).
Place the bird on the cooking grill of your smoker (the smoker has been set up for
water smoking and the charcoal has a light grey colour). Close the lid, open the
bottom door and throw on some wood for smoke flavour. With the smoker running at
between 200°F and 250°F the bird should be done in around 3½ hours. Remember to
use a probe thermometer to check if it’s done.
Tip – Let the chicken “rest” for at least 10 minutes before carving.
Sauce and Rub…
www.macsbbq.co.uk
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Roxy’s Spicy Apple BBQ Sauce
Ingredients
3 baking apples, peeled, cored and diced
1 tsp. salt
2 cloves garlic puree
1 tsp. cinnamon, ground
1 tbsp. olive oil
1 tsp. nutmeg
1/2 cup water
1/2 tsp. allspice
1 1/2 cups ketchup
1/2 tsp. black pepper, fresh ground
3/4 cup cider vinegar
1/4 cup molasses
1/2 cup Demerera sugar or brown sugar
1/2 cup cane syrup
1/2 tsp. cayenne pepper
1/4 tsp. clove, ground
1/4 cup cider vinegar, reserved
In a sauce pan over medium heat, sauté apples, onions and garlic in olive oil for 5
minutes till onions become translucent. Add the water and reduce heat to low and
simmer till the apples have dissolved, 20 minutes or so. Add the remainder of
ingredients and simmer on low heat for 45 minutes until sauce is thickened. Add
remaining vinegar and incorporate. Place sauce in a blender and process till smooth.
Cool sauce and refrigerate up to 2 weeks.
Mac’s All Purpose BBQ Rub
Use teaspoons, cups or whatever to measure out the ingredients (just make sure you
use the same size of container for all) depending on what quantity you require. This
rub works on ribs, steak or poultry.
Ingredients
1 measure ground fenugreek
3 measures coarse sea salt
4 measures Demerara sugar
1 measure garlic powder
6 measures ground paprika
1 measure coarsely ground black pepper
3 measures ground coriander
1 measure yellow mustard powder
2 measures ground pimento
2 measures dried mixed herbs
Mix all the ingredients together and don’t worry if you have left over, as it’ll last a
couple of months.
Chicken…
