Honey barbecued chicken

Yield: 8 Servings

Measure Ingredient
6 tablespoons Honey, 8 tb if necessary
3 tablespoons Tarragon or white wine
\N \N Vinegar
1 teaspoon Curry powder
1 teaspoon Dried tarragon
2 xes Chickens, each 3 lbs
\N \N Salt and pepper


In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans - filled with water or stock (you can also add a splash of white wine on the lava rocks. Preheat barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1½ to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185'F. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving. Serves six to eight. INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not necessary to add water) under one side of grill to catch drippings. Preheat both sides of barbecue on high setting. Tie wings and legs of chicken with string; brush lightly with oil. Place chicken breast-side down on hot grill and cook for two minutes. Turn chichen on its side and grill for two minutes. (A long-handled spoon inserted in cavity makes it easy to turn). Turn on back and grill for two minutes; continue to grill chicken on other side for two minutes until browned all over. Place chicken, breast-side up, on the side of barbecue with drip pan underneath; turn off burner on that side.

Brush liberally with sauce and roast chicken with lid down for about 90 minutes, brushing occasionally with sauce, until chicken is done.

(Indirect heat from other side of barbecue will cook the chicken).

This method also works well with beef, pork, or lamb roasts. IF YOU HAVE A CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue and place a drip pan in centre. Place chichen or roast on grill with drip pan dirctly underneath. Cook with lid down and use a meat thermometer to gauge when foods are cooked.

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