Barbecue lemongrass chicken
Longstanding winemaker at Peter Lehmann wines, Andrew Wigan, sent us this recipe to go with the 88 Growers Semillon which they produce exclusively for us.
This is one of our favourites that we often do at home here in the Barossa. We flatten a whole chicken and cook it in a hooded barbecue, but if you only have a flat plate/grill, simply flatten some chicken thigh fillets or breast fillets and proceed with the same marinade and glaze.
The 88 Growers Semillon shows lemon flavours and is a perfect match for this particular dish, which is all about freshness.
- 1 whole free-range chicken
- 5 cloves garlic
- 1 thumb-size piece of ginger
- 1 red chilli (depending on your chilli threshold)
- 3 large lemongrass stalks
- 1 root fresh turmeric (1tsp of powered may be substituted)
- Olive oil
- Salt and pepper
- ½ cup sweet chilli sauce
- Juice of 1 lime
- ½ bunch fresh coriander, chopped
Pre-heat a Webber-style (lidded or hooded) barbecue. Prepare the chicken by cutting though the backbone all the way from the neck to the cavity. This will enable the bird to be opened out (flattened). Score the thighs and the drumsticks to the bone to allow for even cooking.
Peel and finely chop all the ingredients for the lemongrass rub and smash in a mortar and pestle until it becomes a paste. Liberally rub all over the chicken, making sure the paste penetrates the score marks in the legs.
Place the chicken in the barbecue, making sure the heat is monitored. Cooking should take about one hour and fifteen minutes, or until the juices run clear. Mix the lime juice and sweet chilli sauce together and add the coriander. Brush over the chicken during the last 15 minutes of cooking, then rest the meat off the heat for a further 15 minutes before serving.
Andrew Wigan - Chief Winemaker, Peter Lehmann Wines