The rich, sweet and tangy notes of pomegranate vincotto are flavours that work well in a barbecue marinade and cook up into a wonderfully sticky glaze.

Serves 6

1 *Mahy Farms de-boned whole chicken, thawed
3 Tbsp Pomegranate vincotto, plus extra to finish
3 Tbsp Pons extra virgin olive oil (EVO), plus extra to finish
1 Tbsp Forvm Cabernet Sauvignon vinegar
1 tsp Pons sweet smoked paprika flakes 
1 Tbsp fresh thyme leaves, plus extra sprigs to garnish
Sal de Añana spring salt, to season
The Spice Trader black pepper, freshly ground, to season
Pomegranate arils/seeds (optional)

Pound the chicken with a meat mallet to an even thickness, this will allow the chicken to cook evenly.

Whisk the marinade ingredients together in a large flat ceramic or glass dish. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours. Remove chicken from the fridge 30 minutes to come to room temperature before cooking.

Preheat a barbecue to a medium heat (chicken needs a gentler heat and the natural sugars in the vincotto will burn over high heat).

Season chicken on both sides with salt and pepper and place on the barbecue, skin-side down, for 7-8 minutes until well browned. Flip the chicken over and cook for a further 7-10 minutes or until cooked through. If the meat is even, then the whole cooking time will be 15-18 minutes in total.

Remove chicken to a board to rest for 5 minutes. Slice and serve drizzled with extra vincotto and EVO and scattered with thyme and pomegranate arils (if available).

*Chicken can be purchased over the phone and is available for pick-up orders only. 

Recipe by Julie Le Clerc

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