For The Marinade:
- 1/2 cup vegetable oil
- 1/3 cup BBQ sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 tablespoon onion powder
- 2 teaspoons fresh squeezed lemon juice (optional)
- 2-4 teaspoons sriracha*
- 1 teaspoon yellow mustard
- 2 teaspoons salt
- Cracked black pepper , to taste (optional)
- 3-4 pounds (or 1 1/2kg to 2kg) whole chicken (Butterflied is preferred)
- Salt and pepper to season
- Corn (OPTIONAL):
- 6 corn cobs
- 3 teaspoons butter (optional)
- Mix all of the marinade ingredients (except for the Sriracha) together until well combined. Mix in 2-4 teaspoons of Sriracha, taste test, and work up from there until reaching your desired level of heat (or leave it out all together if you don't want any spice at all).
- Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce. Cover with plastic wrap and refrigerate over night if time allows. (I recommend a minimum marinade time of two hours for this chicken. The longer you leave it, the better the flavours.)
- When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 470°F | 245°C.
- Remove the chicken from the refrigerator and let it sit on a bench top for 20 minutes, or just enough time to take the chill out of the chicken. (I find 20 minutes plenty of time. Don't leave it any longer than half an hour at room temperature.)
- Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, breast-side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for a further 5 minutes.
- Add 2 more tablespoons of vegetable oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
- Place the chicken in the preheated oven, and cook for 55-60 minutes, or until cooked right through to the centre and juices run clear.
- (If serving with the corn: completely wrap each cob in foil large enough to cover them, and add the corn foil packets to the same pan as the chicken, half way through cooking time (after 30 minutes). If your pan is too small, arrange them on another pan. They only need 30-35 minutes of cooking time.) Once corn is done, dollop with 1/2 teaspoon of butter per cob (optional).
- Once the chicken is done, baste with the pan drippings and serve with any remaining UNTOUCHED marinade to use as a dipping sauce.
- Serve with the corn!
- Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it. Add 2 more tablespoons of vegetable oil to the remaining marinade. Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates). Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
- Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char.
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