Looking for a quick and easy mid-week dinner? This recipe, courtesy of The Best Dressed Chicken, is packed with flavor and bound to satisfy. Serve with a selection of freshly grown vegetables for a hearty meal.
1 chicken roaster, cut into 8 pieces
1 1⁄2 cups Hoisin Sauce
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon ground cumin
1⁄3 cup olive oil
3 tablespoons paprika
2 tablespoons red chili powder
Salt and black pepper, to taste
Mix together the olive oil, paprika, chili powder, cayenne pepper, cumin, oregano, rosemary, thyme, salt and pepper in a bowl.
Rub the mixture all over the chicken, cover with plastic wrap and refrigerate overnight.
When ready to cook, fire up the grill and remove the chicken from the marinade. Grill for approximately 10 to 12 minutes, flipping once, until browned. Use a brush to baste occasionally with Hoisin Sauce until caramelised and cooked through.
If the outside starts to burn before the chicken is cooked, move the chicken to a cooler section of the grill until done.