PORTUGUESE-STYLE BARBECUED CHICKEN

The chilli sauce can be made-up to 2 weeks ahead. Store in fridge, the longer it stands, the more the flavours develop.

2x2lb chickens, lemon wedges.

Place 1 chicken, breast side up on board. Using kitchen shears, cut breast in half splitting breast bone. Press chicken to open flat, cut on either side of backbone & discard. Remove breast halves tucking under wings. Pat dry with paper towel & repeat with remaining chicken. Preheat barbecue grill on high. Make 5mm [1/2"] deep x 4cm [1.1/2"] long cuts in chicken flesh. Reserve 2.1/2 Tblspns chilli sauce, brush underside of chicken with some of the remaining sauce. Reduce heat to medium. Place chicken skin-side up on the grill. Cook for 20 minutes, brushing occasionally with the chilli sauce. Brush top of the chicken with sauce, turn over. Cook further 8 minutes or until juices run clear when chicken is tested. Transfer to a plate, cover loosely with foil, set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce & serve with lemon wedges & hot potato chips. Serves 4.

CHILLI SAUCE:

5-7 small fresh red birds-eye chillies roughly chopped,

2 long red chillies roughly chopped,

3 garlic cloves roughly chopped,

1/4 cup olive oil,

2 Tblspns lemon juice,

1 Tblspn sea salt.

Place chillies & garlic in bowl of food processor, process, scraping down sides occasionally until chillies are finely chopped. Add oil, lemon juice & salt, process until just combined. Transfer to a screw-top jar

Lebanese Chicken

Cranberry-Maple Chicken

1/2 cup whole cranberry sauce
1/4 cup maple syrup (I prefer to use pure maple syrup)
3 T ketchup
2 T cider vinegar
1/2 teaspoon onion powder
1 3- to 3-1/2-pound chicken, halved lengthwise

For sauce,in a small saucepan combine cranberry sauce,maple
syrup,ketchup,vinegar and onion powder.Bring to boiling;reduce heat.
Simmer,uncovered for 5 mins,stirring occasionally.Remove saucepan from
heat.
Grill chicken,using indirect cooking method, bone side down.Cover and
grill for 1-1/4 to 1-1/2 hrs or until tender and no longer pink,
brushing occasionally with some of the sauce during the last 10 mins of
grilling.To serve, cut each chicken half into 2 or 3 portions.Reheat
and
pass the remaining sauce with chicken.
Makes 4 to 6 servings.

Charcoaled Lemon Chicken

4 broiler halves
Juice of 9 lemons
2 tablespoons Worcestershire sauce
Accent®
Garlic salt
Cavenders®
Lemon-pepper marinade
1/2 cup (1 stick) butter

Sprinkle chicken halves on both sides liberally with Accent, garlic salt, Cavenders® and lemon pepper marinade. Place in pan or casserole big enough to hold all 4 halves. Mix lemon juice and Worcestershire, and add to pan with chicken. Marinate for at least 8 hours, turning about 3 times �?the last time with meat side down. When you have started your charcoal fire, dot chicken with pats of butter and place in a 225 degree F oven for 1 hour.

When your fire is ready (good coals), place chicken halves on grill, bone side down. Cook with top of grill down, but turn frequently for approximately 30 minutes. Dip in marinade each time you turn. Keep bone side down 80% of the time. Serve with a dish of marinade to spoon over chicken.

Lemon Barbecued Chicken

Select a 2½ pound chicken. Split chicken in half lengthwise, or quarter. Break the joints of the leg, hip and wings so the bird will lie flat during grilling. Mash 1 clove of garlic with ½ teaspoon salt in a bowl. Stir in ½ cup oil, ½ cup lemon juice, 2 tablespoons chopped onion, ½ teaspoon pepper and ½ teaspoon dried thyme. Allow to stand at least 1 hour to blend flavors. This recipe makes ¾ cup of sauce. Brush with Lemon Barbecue Sauce or marinate in sauce while getting the fire ready. Drain off excess sauce before grilling. Place chicken pieces on grill 6 to 8 inches from coals with bone side nearest the heat. Keep turning every 3 to 5 minutes and baste with sauce. Do not let chicken burn or blister. Takes 30 to 60 minutes depending on size. Larger size may take close to 1½ hours. Chicken is done when joints move easily.

Charcoal Grilled Herbed Chicken Halves

3 small chickens, halved

Herb Marinade:
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours,turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.

NOTE:
Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.