Preparation Time: 15 minutes
Cooking Time: 20 minutes
115 g honey
1½ tablespoons dijon mustard
80 ml cider vinegar
¾ teaspoon freshly ground black pepper
1 whole chicken, about 1.75 kg (3½ lb), cut into 8 serving pieces (see Basics)
¾ teaspoon salt
105 g apple jelly
4 granny smith or golden delicious apples, cut horizontally into 4 thick slices each
- In a large bowl, whisk together honey, mustard, 2 tablespoons of the vinegar and the pepper. With your fingers, gently loosen skin from chicken pieces without removing it, then rub the salt over and under skin. Rub mustard mixture under chicken skin.
- In a small saucepan, melt apple jelly over low heat with remaining vinegar. Place apple slices in a bowl, pour jelly mixture over, then toss to coat well.
- Preheat a barbecue to medium–high. Barbecue chicken and apples 15 cm (6 inches) from the heat for the following amounts of time: barbecue chicken, turning often, for 20 minutes, or until cooked through; barbecue apples for 10 minutes, turning several times, until tender.
Nutrition per serving: 2859 kJ, 683 kcal, 39 g protein, 32 g fat (10 g saturated fat), 63 g carbohydrate (61 g sugars), 798 mg sodium, 4 g fibre