Product News

Download Image


Jerk Spatchcock Chicken
Tandoori Half Leg of Lamb
Double Choc Chip Cookie Dough

Now things are finally heating up and small outdoor gatherings are back on the menu, BBQ season is about to be
in full swing! We are now experts at making the most of our outdoor spaces, so this year, make sure you’re your
BBQ skills reaches expert level with Aldi’s Internationally Awarded delicious and different Irish BBQ meats,
delicious treats, fresh salads and sides from Aldi, available in 145 stores nationwide now.

A survey, carried out by Aldi has revealed that:

  • Two thirds of Irish people have burnt their BBQ food
  • One quarter of Irish people have previously barbecued in the rain
  • One quarter of us have undercooked our food on the BBQ!
  • One fifth of people say Irish BBQs lack flavour compared to other nations
  • Over half of people have spent time improving their outdoor spaces this year

Why not try and improve on your BBQ skills with the following Gourmet BBQ recipes* to really mix things up this summer!

Jerk Spatchcock Chicken (JAMAICA)

Serves: 4 people

Prep Time: 40 mins

Cook Time: 30 mins


  • 1 whole Butcher’s Selection Irish Spatchcock Chicken
  • 1 tsp Stonemill Sea Salt
  • 1 tsp freshly ground Stonemill Black Pepper
  • 1 tsp all-purpose seasoning
  • 1 tsp Stonemill Dried Thyme
  • 1 tsp Stonemill Garlic Powder
  • ½ tsp Stonemill Onion Powder
  • ¼ tsp Stonemill Cinnamon
  • ¼ tsp Stonemill Cumin
  • 1 tsp Stonemill Dried Red Chilli Flakes
  • 250g Bramwells barbeque sauce
  • 25ml Old Hopking White Rum

For the Pineapple salsa:

  • 250g fresh Nature’s Pick Pineapple, peeled, cored and cut into ½cm dice
  • ½ Nature’s Pick Red Chilli, finely diced
  • 1 Nature’s Pick Lime, juice only
  • 2 tbsp Nature’s Pick Coriander, finely chopped fresh
  • 1 tbsp The Pantry Brown Sugar
  • Stonemill Salt to taste

For the Roti:

  • 250g The Pantry Plain Flour
  • 2 tsp The Pantry Caster Sugar
  • ½ tsp Stonemill Salt
  • ½ tsp The Pantry Baking Powder
  • 120g Kilkeely Irish Butter Unsalted 
  • 2 tbsp Solesta Vegetable Oil, plus extra for greasing



  1. To make the marinade, season the chicken with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely.
  2. Pour BBQ sauce and white rum over the chicken and mix together. Cover and leave to marinate in the fridge for at least 1 hour.

Pineapple Salsa:

  1. Bring the sugar to the boil over a medium heat. Once bubbling remove from heat and toss though your pineapple, chilli, lime juice.
  2. Once cooled add your coriander and season to taste.

Roti Bread:

  1. Put the flour, baking powder and salt in a large bowl. Toss together and make a well in the centre.
  2. Pour in 125ml cold water and mix everything together to give a nice soft dough.
  3. Knead the dough for 10 minutes by hand or five minutes in a stand mixer fitted with a dough hook and then leave it in a warm place for about 20 minutes.
  4. Divide the roti dough into four equal pieces and shape each one into a ball.
  5. Roll one out on a lightly floured work surface until it is as thin as you can get it to give about an 18cm/7in diameter circle.
  6. Dust the top with a little more flour. Drizzle one teaspoon of oil into one pan and pop the dough disc in, leaving it to cook for about two minutes on each side.


  1. BBQ the chicken for 5 mins each side in the centre. Turn regularly.
  2. To check that it’s cooked through, pierce with a knife between the thighs and breastbone: the flesh should be white and firm.
  3. Remove from the heat and leave to rest, for 10-15 mins. Cut into portions and serve alongside the roti and pineapple salsa.

Tandoori Half Leg of Lamb (INDIA)

Prep Time: 30 mins

Cook Time: 2.5 hours

For the lamb:

  • Butcher’s Selection Irish Half Leg of Lamb
  • 4 tbsp Duneen Dairy Whole Milk Natural Yogurt
  • 1 tsp Stonemill Curry Powder
  • 4 tbsp Strathroy Fresh Cream
  • 2 tbsp Stonemill Paprika
  • 1 tsp Stonemill Chilli Powder
  • 1 tsp Stonemill Ground Cumin
  • 2 tbsp Nature’s Pick lemon juice
  • 2 tbsp Solesta Vegetable Oil
  • 1 tsp Stonemill Salt
  • ½ tsp Stonemill Turmeric
  • 1 tbsp Cucina Tomato Purée
  • 4 Nature’s Pick Garlic Cloves, crushed
  • 2 tsp Nature’s Pick Ginger, peeled and finely grated

For the coriander chutney:

  • 100g Nature’s Pick Coriander leaves, roughly chopped
  • 3 Nature’s Pick Chillies, roughly chopped
  • 1 Nature’s Pick Garlic Clove, roughly chopped
  • ½ tsp Stonemill Salt
  • 1 tsp Nature’s Pick Lemon Juice
  • 1 tsp The Pantry Demerara sugar


  1. Lightly score the lamb both sides.
  2. Mix all the remaining lamb ingredients into a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.
  3. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blitz until the mixture become a coarse paste.
  4. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
  5. Low and slow cook the lamb over wood at about 150 degrees for 2.5 hours

Double Chocolate Chip Cookie Dough (USA)Yes it’s possible to make a desert on the BBQ!

Serves: 6 people

Prep Time: 20 mins

Cook Time: 20 mins


  • 250g The Pantry Plain Flour
  • 1 tsp The Pantry Baking Powder
  • 1 tsp Stonemill Sea Salt
  • 125g Irish Kilkeely Butter, unsalted
  • 100g The Pantry Light Brown Sugar
  • 100g The Pantry Caster Sugar
  • 1 Healy’s Farm Free Range Large Egg
  • 1 tsp The Pantry Vanilla Extract
  • 100g Moser Roth 70% Cocoa Dark Chocolate
  • 100g The Pantry White Chocolate Chips
  • Gianni’s Vanilla ice cream to serve


  1. Measure the flour, salt and baking powder into a bowl, forking together to mix.
  2. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla extract and the egg, beating again to incorporate.
  3. Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
  4. Add to cast iron dish and bake in the BBQ for 15-18 minutes until golden on top but still gooey inside.
  5. Rest for 3 minutes on coming out of the BBQ and serve.

*all recipes devised for Aldi by Chef Mike Reid.

For more information, please contact the Aldi Press Office on:
T: 01 5252544 or