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SMOKY BBQ PAPRIKA CHICKEN

A recipe that is perfect for BBQ celebrations with friends and family. Made by the wonderful Sophie Rushton-Smith from @TheCornerPlot
READY IN

1 hour 30 mins

COOKING TIME

45 mins

PREP TIME

30 mins

SERVES

6-8 people

ingredients

  • 100g butter at room temperature
  • 2 teaspoons of Santo Domingo Pimenton de la Vera
IN STOCK
  • 2 cloves of garlic, crushed
  • Sea Salt and Black Pepper
  • 4 Poussin
  • 2 Red Peppers or 4-6 Pepper Strips
IN STOCK

Method 

1) Mix the butter, sweet paprika, and garlic, together and season well. Smother the poussin with a generous coat of the butter, leaving a tablespoon for basting. Cover the poussin and leave in the fridge until ready to cook, allowing 30 mins to come to room temperature.

2) Light the barbecue.

3) Cook the poussin on the barbecue (throw on a couple of red peppers at the same time) for 45 minutes, basting the chicken occasionally with the leftover paprika butter, until the internal temperature reaches 74C or the juices run clear. Leave to rest for a few minutes before serving. 

4) Serve on a bed of salad and the charred (peeled) peppers.

5) Alternatively cook in the oven(190C/fan 170C/gas 5).

ingredients

  • 100g butter at room temperature
  • 2 teaspoons of Santo Domingo Pimenton de la Vera
IN STOCK
  • 2 cloves of garlic, crushed
  • Sea Salt and Black Pepper
  • 4 Poussin
  • 2 Red Peppers or 4-6 Pepper Strips
IN STOCK
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