MARINATED BBQ CHICKEN WITH SESAME & GINGER CREAM

MATT SINCLAIR'S TWIST ON A BBQ CHICKEN IS THE PERFECT DISH FOR EFFORTLESS ENTERTAINING.

This classic BBQ Chicken dish is packed with a balance of different flavours, heightened with a Jacob’s Creek Barossa Signature Chardonnay.

AUTHOR: MATT SINCLAIR

DIFFICULTY: MEDIUM

SERVES: 4

INGREDIENTS

MARINADE (2-3 chickens) 

  • 20gm garlic 
  • 30gm coriander root 
  • 50gm green chilli 
  • 70gm brown sugar 
  • 80gm oyster sauce 
  • 100gm fish sauce 

SESAME SAUCE (1 litre) 
  • 200gm sesame seeds 
  • 80gm grated ginger 
  • 50gm peanuts 
  • 150ml soy sauce 
  • 100ml rice wine vinegar 
  • 180ml water 
  • 80gm sugar 
  • 2 buFerflied chickens 
  • Oil 
  • Coriander to garnish

EQUIPMENT

METHOD

  1. In a high powered blender add all marinade ingredients and blend until smooth. Adjust seasoning to taste. This can be made a few days in advance. 
  2. Lay the chicken out in a non-reactive container and pour over enough marinade to coat generously. Rub the marinade into the chicken and place in the refrigerator for a minimum of 1 hour, ideally overnight. 
  3. Place all sesame sauce ingredients into a small saucepan and gently warm through. Transfer into a clean blender and turn on to highest speed to combine until smooth and creamy. Taste and adjust seasoning if required. 
  4. Preheat oven to 220C. 
  5. Remove chicken from refrigerator 30 minutes before cooking. Heat a large frypan on medium-high and drizzle a little oil. Once hot, place the chicken skin-side down and cook for approximately 2-3 minutes until nicely charred. Turn them over and cook for a further 2 minutes. Place in the oven for approximately 10 minutes. Remove from the oven and allow to rest for 20 minutes. 
  6. To serve, spread the sesame sauce over the base of a platter. Cut each chicken into 8 pieces and place on top. Drizzle any juices from the resting tray over the chicken and garnish with coriander. Serve with rice or a punchy Asian salad.

WINE MATCH

BAROSSA SIGNATURE

Chardonnay