Barbecue Chicken with Diablo Sauce

Ingredients

Base recipe is for 2 servings. Adjust servings to scale ingredient quantities.

• 700 g half whole chicken, backbone and breast bone removed, lower leg bone left intact
• 2000 ml water, for brine
• 100 g sea salt (5% brine ratio)
• 3 g garlic, crushed
• 30 ml fresh lemon juice
• 2 g fresh rosemary
• 21 g honey
• 30 ml vegetable oil
• 150 g medium yellow onion, chopped
• 225 g Italian tomato sauce
• 120 ml red wine vinegar
• 110 g brown sugar
• 30 ml Worcestershire sauce
• 8 g crushed red pepper (or to taste)
• Sea salt and freshly ground black pepper, to finish

Method

1. Prepare the chicken by removing the backbone and breast bone while leaving the lower leg bone intact. Flatten slightly for even grilling.
2. Mix water, sea salt, crushed garlic, honey, lemon juice, and rosemary to make a brine. Submerge chicken and refrigerate 3 hours (or overnight).
3. For Diablo sauce: heat vegetable oil and sauté onion until soft and translucent.
4. Add tomato sauce, red wine vinegar, brown sugar, Worcestershire, and crushed red pepper. Simmer until thickened and glossy; adjust seasoning.
5. Remove chicken from brine, pat dry, and grill over medium heat, turning as needed, until cooked through and charred in spots.
6. During the last minutes, brush with Diablo sauce to glaze. Rest, portion, and serve with extra sauce.