BBQ Chilli Lime Chicken with Pete’s Skordalia

BBQ Chilli Lime Chicken with Pete’s Skordalia

Big flavour, fire, and a little bit of backyard magic. This BBQ chicken brings together a punchy chilli lime marinade with creamy garlic skordalia. It’s smoky, fresh, a little addictive, and exactly the kind of food we like to put in the middle of the table.

Serves: 8 to 10
Prep Time: 3 hours
Cooking Time: 45 minutes

 

PAIR WITH

Lazy Arvo Grenache for something bright and juicy, or Melting Pot Shiraz if you’re leaning into those smoky BBQ flavours.

 

INGREDIENTS

Chilli Lime Chicken Marinade

  • 1 jar Mother’s Choice Hot Chilli Lime Pickle (available from Indian grocers)
  • 4 cloves garlic
  • 1 cup vegetable oil
  • 1 cup water
  • 1.5–2kg chicken pieces (thighs, drumsticks or butterflied chicken work well)

Pete’s Skordalia

  • 1 egg yolk
  • 20ml white wine vinegar
  • 1 clove garlic
  • Zest of ¼ lemon
  • 200ml light olive oil
  • 400g grated potato
  • 60ml water
  • ½ teaspoon salt
  • Pinch of cracked pepper

 

METHOD

For the Skordalia

Cook the grated potato until tender, then drain and allow to cool slightly. Add egg yolk, garlic, lemon zest and white wine vinegar to a food processor.  Slowly add olive oil while blending to create a thick, garlicky mayonnaise-style base. Add potato, water, salt and pepper, then blend until smooth and creamy.

Taste and adjust seasoning if needed.


 
For the Chicken

Add chilli lime pickle, garlic, vegetable oil and water to a blender and blend until smooth. Coat chicken generously with the marinade and refrigerate for 3–6 hours to let the flavours work their magic.

Fire up the BBQ and cook chicken until beautifully charred and cooked through.

 

To Serve

Serve with a generous spoonful of skordalia, a glass of Tin Shed, and good company.

Tip: Don’t be shy with the skordalia. It’s technically a side, but it has a habit of stealing the show.