RECIPE: Garlicky Spice-Rubbed Grilled Chicken with Vegetables 百里香蒜味燒烤雞

new cover photoSummer here in Quebec is all about being outdoors, enjoying and embracing nature. Seeing people entertain on their balcony and smelling their smokey BBQ the whole summer long are the norm. You may think it’s impossible to have good BBQ if you don’t own an outdoor grill, but there’s no need to worry! (I don’t have one either). Here, I’ll show you how to grill a perfect chicken using a grill pan on the stovetop, then finish it in the oven. It’s really easy to make and doesn’t require any special technique. All you have to do is let the marinade do its job, and the result is amazing: a perfect BBQ chicken that’s crispy on the outside, tender in the middle, and tasty all the way through!

The seasoning I used here is from Joe Beef (but of course, you can use whatever seasoning you’d like). Don’t get me wrong, I’m not normally someone who uses pre-mixed spices for BBQ; I generally like to mix my own seasonings, since some store-bought ones contain chemicals like citric acid, maltodextrin, or flavouring. However, when I saw this seasoning at the local supermarket a few weeks ago (and it’s all natural!), I couldn’t help but give it a try! Joe Beef is a very well-known Montreal-based restaurant. I’ve never been there, but I learned about them through the show, À la di Stasio, plus I read some great reviews about them online. I figured with the name, Joe Beef, you can’t really go wrong, right?

Though the seasoning has plenty of flavour already, I added a little extra garlic and some thyme to make it even more garlicky and round out the aroma. This is optional, as indicated in the recipe below. Also, if you can’t find this particular seasoning, you can replace it with your own favourite one. Here, I served the chicken with my refreshing and healthy version of Summer Slaw. Another great thing about this cooking method is that you can BBQ all year long, even when its snowing! Bring this special Montreal flavour to your table, and I hope you enjoy the beautiful weather!


Garlicky Spice-Rubbed Grilled Chicken with Vegetables (6 servings)


one 3 1/2 lb / 1.6 kg whole chicken or ready-cut chicken breast/legs

A: 1 T         garlic, chopped
1 1/2 T        fresh thyme leaves
1 t               extra virgin olive oil
some sea salt

B: 1/4 C      your choice of seasoning (Here, I used Joe Beef Butcher’s Blend)
1/2 t       sea salt

2 T grapeseed or canola oil

C: about 1.5 lb / 700-750 g     baby potatoes, scraped and cut into 1 1/2″ / 4 cm pieces
1 lb / 450 g       carrots, scraped and cut into 1″ / 2.5 cm pieces
1 T                    your choice of seasoning (see B above)
1 T                    fresh thyme leaves
2 T                    extra virgin olive oil
1 t                     sea salt (you may need less, it depends on how salty your spice is)

D: 1           medium onion, sliced widthwise, about 0.5″ / 1.25 cm thick
12         cloves of garlic, skin removed and crushed

1/3 C chicken broth or water

1 lime (optional)


1. Cut the chicken into 10 pieces if you’re using a whole chicken, like I did (see photo below). *I love using whole chicken since it’s more economical, and I can use the bones to make chicken broth or cat food. If you don’t prefer to cut it yourself, you can always buy ready-cut chicken pieces.

2. Mix together ingredients A. Use your finger to loosen the chicken skin a little bit to create a pocket. Spoon mixture A under the skin and spread it with the spoon. *This step is optional if you don’t have the time, but it does give the chicken a more garlicky taste.

3. Sprinkle ingredients B and pour 2 tablespoons grapeseed or canola oil all over the chicken.

4. Place all the chicken pieces in a large 1 gallon ziploc bag. Seal it well and refrigerate it overnight or for at least 6 hours. *Try to squeeze out as much air as possible or use a vacuum ziploc bag.

5. When you’re ready to grill your chicken, take it out of the fridge and set it on the counter for 15-20 minutes. Place ingredients C in a large bowl and mix well. Transfer them onto a large oven dish or a large oven-proof pan.

6. Heat your grill pan over medium heat. At the same time, preheat the oven to 375ºF / 190ºC (for 10 minutes).

When the grill pan is hot, place the chicken pieces on the grill pan. Grill both sides to brown them and set the pieces aside. *Do not crowd the grill pan. You’ll have to do it in 2-3 batches, since not all the pieces will fit in the pan.

7. While you grill the chicken, place the potatoes and carrots in the oven and roast them for 25-30 minutes until they’re almost tender. *Turn them once during roasting.

8. Place ingredients D on the grill pan and brown both sides.

9. Remove the vegetables from the oven. Transfer the grilled onions and garlic onto the roasting dish with the vegetables and place the chicken pieces on top. Pour in the chicken broth or water.

10. Lower the heat to 350ºF / 175ºC. Transfer everything back to the oven and cook for another 15 minutes or until the chicken is fully cooked. Serve immediately with a little squeeze of lime if you’d like.

*I used spring carrots, since that’s what was available this week, so I left them whole

*Foodies in Quebec City received no compensation for this post. The product was selected purely based on taste (‐^▽^‐)


Scroll down to the bottom for more photos

photos ©Yvonne R 2014

photo 32




我在這裡所使用的調味料(Joe Beef)是魁北克的超市買來的(不住在魁北克的朋友們,也可以選擇使用其它的調味料來醃雞肉),我其實平常不太喜歡買現呈的調味料,因為有時候裡面會添加味精、檸檬酸或其它不天然的化學物品。但前一陣子去超市不經意的看到這罐與眾不同、又是以全天然食材所製的調味料,竟不知不覺的把它買回家了 ( ≧Д≦) Joe Beef是蒙特蔞(Montreal)一家很知名的餐廳,我還沒去過,但之前從《À la di Stasio》烹飪節目裡看過關於他們的介紹,再加上在網絡上也讀過他們餐廳好的風評,我想有Joe Beef這大名,絕對好吃的!

雖然乾燥的調味料已夠味,但超愛大蒜與新鮮香草的我,還是決定加一些新鮮蒜頭與百里香來添加更多的香氣。我會建議以涼拌高麗菜沙拉來搭配這道菜(可以參考我的夏季涼拌高麗菜沙拉)比較適合。這個燒烤方式的另一個優點是 – 即使在寒冷的冬季或下雨天,也可以在家裡面的爐台上做出這個燒烤雞喔~




半土雞 1隻…約1.6 公斤 / 3.5 磅

A: 切碎蒜頭    1 大匙
新鮮百里香葉  1 1/2 大匙
橄欖油               1 小匙
海鹽                   少許

B: 烤肉調味料 約1/4 杯 *你可以選擇任何自己喜愛的調味料
海鹽   1/2 小匙

葡萄籽或菜籽油 2大匙

C: 迷你馬鈴薯   約1.5 磅 / 700-750 公克…洗淨後切半或一般的馬鈴薯切塊(4cm)
紅蘿蔔            450 克 / 1 磅…洗淨後切小塊(2.5cm) 我使用的紅蘿蔔很小,所以沒有切
烤肉調味料    1 大匙
新鮮百里香葉 1 大匙
橄欖油             2 大匙
海鹽                 約1 小匙 *如果你的調味料較鹹,鹽不要放太多!

D: 洋蔥 中型1個…切圓,約1.25cm 厚
蒜頭 12 粒

雞湯或水 1/3 杯

青檸檬 1 個


1. 如果使用整隻雞,將它切成10等份 (請看下圖);若不想自己切,也可以買已切好的。

2. 將A料混合在一起,用手指將雞皮與肉稍微分開呈口袋狀,將A料放入(請看下圖)。*若嫌麻煩,可以省略這步驟,但我建議喜愛蒜味的朋友們嘗試看看。

3. 將雞肉撒上B料並倒上2大匙的橄欖油。

4. 將所有雞肉放入一個大的保鮮袋,儘量把空氣擠出來密封好,放冰箱冷藏一個晚上或醃至少6個小時。

5. 準備做燒烤之前先將雞肉從冰箱取出,放室溫約15-20分。另外將C料放至一個大容器中混合好後放入一個大型的烤盤。

6. 將燒烤鍋以中火加熱,並將烤箱預熱至375ºF / 190ºC (約10分鐘)。將雞肉放上已加熱的燒烤鍋上,燒烤至兩面都上色有條痕之後取出放置一旁。*由於雞肉份量多,必需分2-3批燒烤。

7. 在燒烤雞肉的同時,將C料放入烤箱中烤20-30分鐘至稍微變軟,之間打開烤箱翻動一次。

8. 在燒烤鍋中繼續放入D至軟 (參考下圖)。

9. 此時C料應該也稍微變軟,將它從烤箱中取出。放入燒烤好的洋蔥與蒜頭,再擺上雞肉,倒入雞湯或水。

10. 將烤箱溫度降至375ºF / 190ºC ,將雞肉放入烤箱繼續烤約15分鐘或至雞肉熟透。滴上一點青檸檬汁,並趁熱食用。

*食譜裡面使用的產品完全是基於個人的選擇, Foodies In Quebec City 完全沒有獲得任何酬勞,也沒有銷售產品的意思喔~(‐^▽^‐)


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