Our Around the World in 80 BBQs takes us to far flung Iran this week!
Drawing together some classic Persian flavours, this spatchcocked chicken recipe is super simple and totally tasty. It may look tricky, but by cutting out the backbone of the bird, more surface area of the flesh is able to be grilled, leading to a lovely, barbecue flavour all over.
By searing the chicken over direct heat, then transferring to indirect heat to roast, you get the twin pleasures of crispy skin and a juicy, succulent bird.
Served with a simple pomegranate salad, this is a cook which is sure to excite!
Iranian Pomegranate Chicken
- Large Free Range Chicken
- Whole Cumin Seeds, 1/2 tbsp
- Saffron, 1 pinch
- Hot Chilli Powder, 1/2 tbsp
- Mixed Peppercorns, 1/2 tbsp
- Garlic Powder, 1/4 tbsp
- Chopped Flat Leaf Parsley, 2 tbsp
- Whole Lemon
- Olive Oil, 5 tbsp
- Pomegranate Molasses, generous drizzle
- Mixed Leaves
- Pomegranate seeds
You can create this dish using any Weber BBQ; charcoal or gas.
We've used the following:
- Weber Mastertouch
- Weber Briquettes
- Kitchen Scissors
IN THE KITCHEN
- Spatchcock the chicken by removing the backbone with a pair of kitchen scissors, then pressing the bird down flat.
- Crush together the cumin seeds, saffron, hot chilli powder, mixed peppercorns and garlic powder.
- To the spice mix add parsley, lemon zest and olive oil. Mix.
- Make slashes in the flesh of the chicken with a sharp knife and rub the marinade into the bird. Rest and allow to marinate overnight.
AT THE BBQ
- Set up your Weber BBQ for two zone grilling with a high heat.
- Sear the chicken directly over the coals, on both sides.
- Move the chicken to the indirect portion of your barbecue, drizzle the pomegranate molasses over, cover and roast at around 200°C for 40-45 mins.
- Check internal temperature with a Weber Instant Read Thermometer. Remove and rest.
- Carve and serve with salad!