BBQ Chicken with Ginger and Orange Glaze


  • 1 4lb. chicken
  • ½ cup orange juice
  • ½ cup ginger root
  • 4 chili peppers
  • ½ cup white port
  • 2 tbs. Kozlik's Orange and Ginger Mustard
  • 2 tsp. salt
  • 4 tbs. demerrara sugar

Halve the chicken, wash the halves thoroughly under cold water, and cut into the main joints (thigh, drumstick, wing), opening the joints up but leaving the limbs attached to the body. Place the chicken in a bowl.

Peel and slice the ginger across the grain. Place all ingredients except the chicken and sugar into a blender, and blend until it is a uniform fine liquid. Pour the marinade over the chicken, and refrigerate for at least 12 hours.

Remove the chicken from the marinade, and place the marinade in a pan over low heat. Reduce the liquid until very thick, then add the sugar, cooking for a further 5 minutes. Allow the glaze to cool.

BBQ the chicken over low heat until almost done. When you estimate that the chicken needs only about 15 minutes more, turn the heat up to medium, and baste the chicken with the glaze. Turn the chicken and baste again. Allow the glaze to darken, and repeat the glaze process until the chicken is thoroughly cooked and the glaze is well cooked on. Serve.