BBQ Chilli Chicken
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
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.
How do you use Brock & Morten Rapeseed Oil?
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