BBQ Chilli Chicken

rapeseed oil recipes
bbq chilli chicken recipe


  • 1 whole butterflied chicken or chicken pieces

  • 3 ripe plum tomatoes

  • 6 cloves of garlic

  • 4 table spoons of Brock and Morten Chilli Rapeseed Oil

  • 1 tablespoon dried oregano

  • 4 whole cloves

  • 1 teaspoon cumin seeds

  • 1 teaspoon ground cinnamon

  • 100 ml cider vinegar

  • 2 limes


  • Halve and place the tomatoes in a small roasting tray with the unpeeled garlic cloves and roast for 30 minutes or until soft.

  • Transfer to a plate and allow to cool, then remove the garlic skins.

  • Place the chilli oil, garlic, tomatoes, oregano, whole cloves, cumin seeds, ground cinnamon, 1 tablespoon of sea salt and some black pepper in a food processor and blend to a paste.

  • Add the vinegar and lime juice and blitz again. Transfer to a large non-reactive bowl.

  • Place the chicken in the marinade, cover with clingfilm and marinate for 3 to 4 hours or overnight in the refrigerator.

  • Remove the chicken from the refrigerator and bring it to room temperature. Preheat a barbecue or cast-iron griddle pan to a medium heat.

  • Cook the chicken, turning once, for 15 to 20 minutes on each side, occasionally adding some more marinade with a brush during cooking.

  • Transfer to a board, loosely cover with foil and leave it to rest for a few minutes.

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