The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Barbecued chicken with blackened okra


We've served the chicken with a simple mix of rice and beans; a green salad would also be nice. Mop sauce, a Southern barbecue favourite, is brushed onto meat while it's grilling to baste it and add flavour.

You'll need

300 gm (1½ cups) long-grain rice 400 gm canned red kidney beans, drained and rinsed 2 spring onions, thinly sliced 1 butterflied chicken (about 1.6kg), at room temperature 1 kg okra To taste: lime juice and coriander   Mop sauce 60 ml (¼ cup) malt vinegar ½ small onion, finely grated 2 tbsp brown sugar 1 tbsp molasses 1 tbsp Worcestershire sauce 2 garlic cloves, finely chopped

Method

  • 01
  • Heat a barbecue or char-grill pan to high heat. Place rice in a saucepan, cover with cold water by 2cm, bring to the boil, then reduce heat to lowest setting, cover and cook until all water is absorbed (15-20 minutes). Set aside covered for 10 minutes. Mix with red kidney beans and spring onion, season to taste and keep warm.
  • 02
  • For mop sauce, combine ingredients in a bowl.
  • 03
  • Make a few slashes in the chicken breast and legs and grill chicken, starting bone-side down, brushing occasionally with mop sauce, until chicken is half-cooked (12 minutes). Turn chicken, baste well, and grill, basting occasionally, until charred and cooked through (5-7 minutes) and internal temperature is 74C. Add okra to the grill when you turn the chicken and cook, turning occasionally, until tender (7 minutes). Chop chicken into pieces, squeeze on lime juice and serve with okra, and rice and beans topped with coriander.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2016

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×