Smokey BBQ'D Chicken

The first time I was introduced to this succulent chicken recipe it was in my moms kitchen. I had to have it for our household. This isn`t the first chicken recipe I`ve got from my mom and it certainly won`t be the last!!

INGREDIENTS:

2 whole chickens for roasting

RUB:

-3 tbls olive oil

-1/4 cup cooking Sherry

-1/2 cup minced shallots

-5 garlic cloves minced

-1/4 cup + 1 tbls chopped fresh parsley

-4 tsp smoked paprika

-1.5 tsp of fennel seed ground into a powder (I use my mortar & pestle) 

-3-4 tsp himilayan sea salt

Method:

Wash and dry chickens making sure cavities are emptied and all pinfeathers remove from outside, then place on a baking sheet lined with parchment paper. 

Then mix all ingredients together into a paste. Use one finger and gently separate the skin of the chicken from the flesh of the chicken to create a cavity. Place a tablespoon or so gently under the skin of the chicken. Then place about the same amount inside the cavity of the chicken. Then rub the rest on the outside of the breast, legs, underside of the chicken.

Try to coat them as much as possible. 

I like to let my chickens marinade for at least an hour. 

When your ready, Preheat BBQ to 425° by turning on the burners of ONE side of the barbeque only.  Place the chickens on the side of the barbeque where the burners are NOT turned on. Make sure to leave enough space between them so that the air can fully circulate around them. 

You will need to cook them for about an hour and a quarter. Check your chickens with a thermometer before removing them from the BBQ to make sure they are fully cooked. 

Remove the chickens and serve immediately! 

*Fix portions 1 red, and 1 tsp per serving.

Side note: I like to serve mine with  patty pan squash, and roasted romanesco!