Let’s make the most of the warm weather and prepare the most delicious and indulgent barbecue chicken. Make sure your barbecue is nice and hot before you start cooking.
Ingredients
2 tbsp pomegranate molasses
1 tsp salt
½ tsp black pepper
2 tsp sumac
4 garlic cloves, grated
3 tbsp olive/rapeseed/vegetable
3 tbsp tomato puree
1 spatchcocked chicken
For the Salad
Method
– Add the pomegranate molasses, salt, black pepper, sumac, garlic, oil, and tomato puree to a bowl. Mix well.
– Place the chicken onto a tray. With a knife, make lots of dip slits in the chicken.
– Generously massage the marinade on the inside and outside chicken. If you can, let it sit for 2 hours.
– When the barbecue is hot, add the chicken, cover, and cook for 30 minutes.
– Flip the chicken and cook for 20-25 minutes.
– Remove the chicken from the barbecue, place it on a serving tray, and cover it in tin foil until you want to serve.
Enjoy with some salad, asparagus, or any other barbecue favourites!