BBQ
RECIPES
TANDOORI
CHICKEN
1.5
kg (3 lb.) chicken
1
clove garlic
200
g carton plain yoghurt
1
tablespoon lemon juice
1/2
teaspoon cardamom
2
teaspoons sugar
1/2
teaspoon cumin
Salt
and Pepper
1
teaspoon cinnamon
60
g (2 oz.) butter
½
teaspoon ground cloves
Combine
the yoghurt, cardamom, cumin, cinnamon, cloves, crushed garlic, lemon juice,
sugar, salt and pepper.
Spread
mixture over the outside and inside of chicken and refrigerate chicken
overnight.
Next
day secure chicken on spit, roast over barbecue or in the oven and drizzle
melted butter over chicken.
Cook
11/2 hours or until golden brown.
Remove
chicken from spit, cut into serving-size pieces and serve with Barbecued Corn
(below).
4
Servings
BARBECUED
CORN
Remove
husk and silk from corn.
Spread
cobs generously with softened butter and season well with salt and pepper.
Wrap
each cob in double thickness of aluminium foil, twisting or folding the ends
to make a seal.
Place
on grill of barbecue over hot coals.
Cook,
turning often for 15 to 20 minutes, depending on the heat.
Alternatively,
the cobs can be boiled for 10 minutes, then removed from water and brushed
generously with melted butter, and then barbecued on grill for
10 minutes, brushing with melted butter.
Quick-frozen
corn can be used in either of the above ways, too.
Because
it has gone through preliminary processing, cooking time is much shorter.
Thaw
corn first. Specific cooking times are given on packet
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