Barbecuing a whole chicken

Made a marinade with Kashmiri chilli powder, 

ground dried red chillies,

Soy sauce, half a fresh lime,

freshly ground garlic and ginger,

a little salt,

and 

a flat teaspoon of sugar.

The secret is to cut the chicken this way ...

make slits in the chicken, 

and marinate well under the skin

(I've started using gloves these days,

imagine after all these years of not using them)

Cover and keep the chicken for 48 hours in the refrigerator to marinate well

The chicken can be spread out on the grill because of the way I've cut it,

And it will cook well on the inside on low flame

Meanwhile, 

a Polish friend had given us a small bottle of Żubrówka Biala 
which they brought back from Poland. 
I added some Canadian ginger ale, 
squeezed some fresh lime and made a drink 
(this is not part of the recipe)

While I was focused on the chicken,   
A wasp flew into my drink.  I quickly rescued it and let it go!

Back to the chicken

Basting the chicken

Voilà! 

a  few minutes later,

 a second wasp flew into my Zubrowka Biala!

☺

No doubt, this is a tasty cocktail

(Here are the social wasps on the hummingbird feeder)

I rescued the second wasp ... 

And I must say, 

the Polish drink tasted good, after two Canadian wasps!

To wrap up the BBQ chicken story ...

You could add fresh onions 

(Anna hates it when I eat raw onions)

☺

Have a good week, friends!