Barbequed Szechuan chicken
Our Szechuan rub packs a punch. This spice mix takes its influence from China's Szechuan province where heat reigns. Szechuan pepper provides citrus, numbing heat while coriander seed add an earthy savouriness. This is a dish for those days when you want something to awaken your senses with something bold and zingy. We recommend using this spice rub for barbequed butterflied chickens or chicken marylands, it is equally as delicious used to season a pork chop. The spice rub recipe makes more than enough for one butterflied chicken. If you like it hot, use more than the quantity recommends below.
4 tsp Szechuan peppercorns
2 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp chilli flakes
1/2 tsp ground ginger
2 tsp crushed sea salt
1 butterflied whole chicken
The juice of a lime, to serve
For the spice rub:
Heat a frying pan on a low heat then add all spice rub ingredients bar the ground ginger and sea salt. Toast your whole spices in the pan until fragrant. Use a spice grinder or mortar and pestle to coarsely grind your spices, add the ginger and salt and stir. The spice rub will keep in an airtight jar for up to three weeks.
For the chicken:
Take one tablespoon of oil and rub it all over the chicken. Use a teaspoon of the spice rub and gently massage the mixture into the chicken. Leave to marinate for up to one hour.
Cook your Szechuan chicken on a grill over medium heat, turning often, for 25-30 minutes. Alternatively, roast the chicken in a preheated oven at 180C for 22-25 minutes.
This is a wonderful chicken dish made even better when it is carved then served over steamed rice or noodles and some stir-fried Gai Lan. The juices left from resting will make a delicious sauce, particularly when mixed with a squeeze of lime.
Learn more about our free-range chicken producers and shop our range of poultry. Expand your repertoire with lapin à la moutarde and chicken wonton soup as delicious additions to your arsenal of go-to meals.