Next level BBQ chicken
- Barney Desmazery
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Serves 4
Easy
Prep: 30 mins
Cook: 1 hr
plus 1 hr marinating
A star rating of 4.8 out of 5.19 ratingsRate
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Discover how to cook BBQ chicken like a pro. The meat falls off the bone, and the marinade has a lovely balance of sweet, salty and spicy flavours
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Ingredients
Nutrition
Units:
MetricUS
-
2 red chillies
tops removed and reserved for the smoke mix (see below)
-
8 spring onions
roughly chopped
-
thumb-sized piece of ginger
peeled and roughly chopped
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8 garlic cloves
roughly chopped
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2 tbsp chopped thyme
-
1 bay leaf
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1 tsp ground cumin
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½ tsp paprika
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3 tbsp dark brown soft sugar
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4 tbsp soy sauce
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4 limes
2 juiced, plus 2 halved to serve
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1.5kg mix of chicken
drumsticks and wings, lightly scored
-
200ml ketchup
For the smoke mix (optional)
-
handful of thyme sprigs
-
handful of bay leaves
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1 tsp ground allspice
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reserved chilli tops
(see above)
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Nutrition: Per serving
- kcal528
- fat22g
- saturates6g
- carbs33g
- sugars31g
- fibre2g
- protein48g
- salt3.4g
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Method
-
step 1
To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken, and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge.
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step 2
Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside.
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step 3
Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you’re making the smoke mix, carefully scatter all of the ingredients directly onto the piled-up coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins.
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step 4
Remove the lid and move the chicken across the grill so it’s above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through – a digital thermometer inserted through the thickest part of the meat should read at least 65C.
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step 5
Put the lime halves on the grill, over the coals, cut-side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping.
Recipe from Good Food magazine, August 2020
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A star rating of 4.8 out of 5.19 ratings
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