Enhance your barbecue with our very own spice blend, created for the perfect balance of smokiness and earthy depth. Subscribers receive a free sachet with this issue, or you can turn the page to discover how to make your own – try it with meat, slaw and more. Plus, discover a range of barbecue recipes from around the world
recipes overleaf CASSIE BEST photographs MYLES NEW
Barbecue feast
Al fresco cooking just makes food taste better – the smoky notes imparted when grilling over hot coals or wood elevates even the simplest ingredients. Use our ultimate barbecue spice blend (see the recipe below, or use the sachet enclosed with subscriber issues) to make a summer platter, then find more inspiration in the following pages with recipes from around the world.
Good Food’s ultimate BBQ spice blend
Make our versatile spice blend to use in a variety of ways (as well as the recipes featured here). If you have whole spices, first toast them in a dry frying pan for 1-2 mins until fragrant, then blitz to a powder using a spice grinder.
Combine 2 tsp smoked paprika (10g), 1 tsp ground coriander (5g), 1/2 tsp each ground cumin and ground fennel seed (2g), and
1/4 tsp each ground allspice and ground cinnamon (0.5g). Will keep in an airtight container in a cool, dry place for up to two months.
GOOD TO KNOW vegan • gluten free PER SERVING (3g) 8 kcals • fat 0.5g • saturates 0.1g • carbs 0.2g • sugars 0.2g • fibre 1g • protein 0.5g • salt 0.01g
BBQ-spiced spatchcock chicken
Cooking the chicken whole ensures it stays juicy and flavourful. The marinade also works for kebabs.
SERVES 4 PREP 10 mins plus 1 hr marinating COOK 40 mins EASY
2 garlic cloves, crushed ½ lemon, juiced 100g natural yogurt 2 tbsp olive oil 1 quantity of ultimate BBQ spice blend (see left) 1.3kg whole chicken, spatchcocked (learn how to do this at bbcgoodfood.com)
1 Combine the garlic, lemon juice, yogurt, olive oil and spice blend in a bowl, and season with a little salt and pepper. Put the chicken in a roasting tin and cut a few slashes into each leg using a sharp knife. Rub the marinade all over the chicken and into the slashes, then leave at room temperature for 1 hr. Will keep chilled for up to two days.
2 When you’re ready to cook, put the chicken, skin-side up, on a barbecue over ashen coals. Cook for 5 mins on each side, then move the chicken to the cooler side of the barbecue (not directly over the coals) and cover with the barbecue lid. Cook for 20-30 mins more, turning regularly until the chicken is lightly charred on the outside and cooked through – the internal temperature should read at least 70C and the juices should run clear. Remove to a tray, cover and leave to rest for 10 m
