Australian BBQ Chicken
Enjoy this juicy chicken with a slightly chilled bottle of Fat’n Skinny Red Fury, courtesy of Will Doak, Head Chef at Orso Kensington in South Australia.
1 whole free-range chicken, butterfly cut (or substitute with 1.75 lb [800 g] pork tenderloin)
1 cup (200 ml) olive oil
2 tbsp (30 ml) smoked paprika
2 tbsp (30 ml) honey
1 tbsp (15 ml) chilli flakes
1 tbsp (15 ml) dried oregano
4 garlic cloves, crushed
Zest and juice of 2 lemons
1 tbsp (15 ml) soy sauce
1 – In stainless bowl or non-reactive container large enough to fit chicken, mix all ingredients for marinade. Add whole chicken.
2 – Massage chicken with marinade, ensuring it is completely covered.
3 – Cover bowl with plastic wrap and leave to work its magic in refrigerator overnight (about 8 hrs)
4 – Remove chicken from refrigerator 2 hours before cooking.
5 – Place skin-side up onto grill. Instant-read thermometer inserted into thickest part of thigh near bone should read 165ºF.
6 – For ultimate flavour and juiciness, brush extra marinade rub over chicken as it cooks.
7 – Carve, shred or tear chicken up and drizzle olive oil on top. Serve with fresh seasonal salad.
Pair with FAT’n Skinny The Red Fury Tempranillo, Garnacha, McLaren Vale, 2018, lot 2183