Any chicken you purchase in Australia is grown locally by Australian farmers.
Southern Barbecued Chicken
Type: BBQ
Cut: Whole
Style: Western
Ingredients
No. 20 Steggles Chicken Cut Into Pieces
Southern Barbecue Sauce
350ml Can Tomato Puree
1 Cup Cider Vinegar
1/2 Cup Canola Oil
1/3 Cup Worcestershire Sauce
1/2 Cup Brown Sugar
1/4 Cup Golden Syrup Or Molasses
2 Tablespoons French-Style Mustard
2-3 Cloves Garlic, Minced
1/4 Cup Lemon Juice
Instructions
Cut chicken into pieces, the breast may be cut into 3 or 4 pieces on each side as a 2kg bird is quite large.
Heat BBQ to a moderate heat and oil the grill plate. Lightly sear chicken on all sides over direct heat for about 4 minutes each side. Lift the chicken onto a plate.
Place 1 1/2 cups / 360ml of sauce onto a bowl and place by the BBQ. Place a sheet of baking paper over the grill bars and prick at intervals between the runs to allow ventilation. Replace the chicken onto the baking paper and brush well with the sauce.
Close the lid and cook for 10 minutes. Lift lid and brush chicken with the sauce. Turn chicken and brush underside with sauce. Close lid and cook for 10 minutes. Repeat this process every 10 minutes for a total of 4-5 turns or until chicken is a rich brown in colour and cooked through.
If chicken is cooking too quickly, reduce heat. Heat extra sauce in a small saucepan on the BBQ if required.
Serve chicken with hot sauce and jacket potatoes cooked on the BBQ with the chicken or accompany with a salad.
Southern Barbeque Sauce
In a saucepan, combine all ingredients and stir. Bring to a simmer over low heat for 15-20 minutes, stirring regularly to prevent from catching. Stand for 1 hour to cook and allow flavours to blend.
Sore in jars or bottle in the refrigerator, if not used immediately.
Serves 6-8