Name: Sticky miso & harissa barbecue chicken
Yield: 4 servings
Ingredients: 2kg whole free-range chicken spatchcocked; 1 jar of BFS herby harissa; 1 jar of BFS sticky miso BBQ glaze; 3 Ramiro peppers; 4 tomatoes; 1 bunch of parsley roughly chopped; 150ml Olive oil; 1 jar of chickpeas drained (400g); 1 juice of a lemon juice; Salt and pepper

AuthorBen WatsonCategoryChicken and poultry, Lunch, Summer

This spatchcock chicken with sticky miso & harissa is sure to wow any guests you have over this summer. It's simple to put together but the delicious umami and sweet flavours of the marinade give it a mouth-watering and succulently complex taste.

Yields4 Servings

For the chicken

2kg whole free-range chicken spatchcocked

1 jar of BFS herby harissa

1 jar of BFS sticky miso BBQ glaze

For the chickpea salsa

3 Ramiro peppers

4 tomatoes

1 bunch of parsley roughly chopped

150ml Olive oil

1 jar of chickpeas drained (400g)

1 juice of a lemon juice

Salt and pepper

1. Marinate the Chicken
In a bowl, mix half the harissa and half the miso. Brush this mixture generously over the chicken. Cover and marinate in the fridge overnight. Reserve the remaining harissa and miso for basting during BBQing.

2. Prepare the Salsa
Char the tomatoes and peppers over a flame or BBQ. Once cooled, peel off the skins. De-seed the peppers and roughly chop both the tomatoes and peppers, retaining as much tomato juice as possible. Combine with the remaining salsa ingredients and mix well.

3. Cook the Chicken
Place the chicken skin-side down over hot coals. Cook slowly, moving it aside if flare-ups occur to avoid burning. Once the skin is nicely charred, turn the chicken over and cook until done, basting with the reserved harissa-miso mix throughout.

4. Serve
When the chicken is fully cooked, lay it on your chickpea salsa and let it rest, allowing the juices to soak into the salsa. Garnish with charred lemon wedges and serve.

Ingredients