Spicy BBQ Chicken

Admittedly, barbequing in late September can have its downsides... like the torch thing when it inevitably becomes too dark to see anything, and the resulting difficulties in terms of *guessing* when the chicken is done... but bar this, I'm (nearly) always game for a slightly off-season BBQ. This particular recipe is deliciously spicy with smokey undertones; and makes good use of the delicious Pitt Cue rub that I've been (cheerfully) making all summer. The chicken is especially tasty with Tortillas, or with some small roasted potatoes, and a big green salad...


  • Free Range Chicken
  • Red Peppers
  • 1 tsp Pitt Cue Rub
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Paprika

Prepare your Free Range Chicken by jointing it and removing the skin – I tend to BBQ smaller pieces if it is mid week (doesn’t take as long to cook, and is easier to serve quickly)

Mix together the dry rub ingrdients; the 1 tsp Pitt Cue Rub, 2 tsp Smoked Paprika, 1 tsp Cayenne Pepper, 1/2 tsp Garlic Salt, and 1/2 tsp Paprika.  Rub the ‘rub’ into the meat, and leave, covered, in the fridge for a couple of hours if possible (overnight would be even better)

Take the Chicken out of the fridge an hour or so before you start cooking (you don’t want it to be too cold).  Make sure you cook it through properly… I’d suggest 30 – 40 minutes on the BBQ or on a griddle indoors… but either way, make sure the juices run clear before you rest the Chicken for 15 minutes or so

Towards the end of cooking time – add a few whole Red Peppers to the BBQ or griddle… they work really well with the Chicken and are super easy to cook like this – you’re after slightly squashy but still in once piece Peppers (!)

Serve the Chicken and Peppers with Flatbread and some Lentil Salad… or with some Paprika Roasted Potatoes and a big Salad….

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