Serves: 4 people
Prep Time: 40 mins
Cook Time: 30 mins
- 1 whole Butcher’s Selection Irish Spatchcock Chicken
- 1 tsp Stonemill Sea Salt
- 1 tsp freshly ground Stonemill Black Pepper
- 1 tsp all-purpose seasoning
- 1 tsp Stonemill Dried Thyme
- 1 tsp Stonemill Garlic Powder
- ½ tsp Stonemill Onion Powder
- ¼ tsp Stonemill Cinnamon
- ¼ tsp Stonemill Cumin
- 1 tsp Stonemill Dried Red Chilli Flakes
- 250g Bramwells barbeque sauce
- 25ml Old Hopking White Rum
For the Pineapple salsa:
- 250g fresh Nature’s Pick Pineapple, peeled, cored and cut into ½cm dice
- ½ Nature’s Pick Red Chilli, finely diced
- 1 Nature’s Pick Lime, juice only
- 2 tbsp Nature’s Pick Coriander, finely chopped fresh
- 1 tbsp The Pantry Brown Sugar
- Stonemill Salt to taste
For the Roti:
- 250g The Pantry Plain Flour
- 2 tsp The Pantry Caster Sugar
- ½ tsp Stonemill Salt
- ½ tsp The Pantry Baking Powder
- 120g Kilkeely Irish Butter Unsalted
- 2 tbsp Solesta Vegetable Oil, plus extra for greasing
- To make the marinade, season the chicken with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely.
- Pour BBQ sauce and white rum over the chicken and mix together. Cover and leave to marinate in the fridge for at least 1 hour.
- Bring the sugar to the boil over a medium heat. Once bubbling remove from heat and toss though your pineapple, chilli, lime juice.
- Once cooled add your coriander and season to taste.
- Put the flour, baking powder and salt in a large bowl. Toss together and make a well in the centre.
- Pour in 125ml cold water and mix everything together to give a nice soft dough.
- Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes.
- Divide the roti dough into four equal pieces and shape each one into a ball.
- Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle.
- Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side.
- BBQ the chicken for 5 mins each side in the centre. Turn regularly.
- To check that it’s cooked through, pierce with a knife between the thighs and breastbone: the flesh should be white and firm.
- Remove from the heat and leave to rest, for 10-15 mins. Cut into portions and serve alongside the roti and pineapple salsa.