Recipe: Perfect BBQ Chicken
Overview
Get ready to fire up the flavor with this perfect barbecue chicken recipe! This isn't your average grill session—think smoky, spicy, and sticky, with limes charring on the coals for that final tangy punch.
Perfectly marinated drumsticks and wings soak up a bold blend of spices, herbs, and zesty lime before hitting the heat. Get your grill on and bring some serious sizzle to your next BBQ!
Preparation time: 2 hours 30 minutes (or longer depending on how long you want to marinate)
Difficulty: Easy
Serves: 4 guests
Ingredients
8 spring onions (chopped)
thumb-sized piece of ginger (peeled and chopped)
8 garlic cloves (chopped)
2 tbsp thyme (chopped)
1 bay leaf
1 tsp ground cumin
½ tsp paprika
3 tbsp dark brown soft sugar
4 tbsp soy sauce
4 limes (2 juiced, 2 halved)
1.5kg mix of chicken (your choice of drumsticks and wings)
200ml ketchup
Ingredients for the smoke mix (optional)
thyme sprigs (1 handful)
bay leaves (1 handful)
1 tsp ground allspice
2 red chilis (tops removed)
Instructions
Preparation
In a blender or food processor, combine all ingredients except the chicken and ketchup, plus a pinch of salt. Blend until you have a coarse paste. Place two-thirds of this paste into a large bowl, add the chicken, and work the marinade thoroughly into the meat. Cover and marinate at room temperature for at least an hour, or refrigerate for up to 48 hours.
The BBQ Sauce
For the barbecue sauce, transfer the remaining paste to a small saucepan and bring it to a gentle simmer. Let it cook for 5 minutes until thickened and deepened in color, then add the ketchup. Continue cooking for 5 more minutes until the sauce is sticky. Pour into a container and set aside.
See also: The 7 Best Things to Smoker on a Smoker
Grill Setup
Prepare the barbecue, arranging coals at one end and leaving a few on the opposite side. Place the chicken over the less-heated side. If you’re using the smoke mix, sprinkle thyme, bay leaves, allspice, and the reserved chili tops onto the hot coals. Cover the grill with the vents open, and let the chicken cook for 20 minutes. Remove the lid, flip the chicken, cover again, and cook for an additional 20 minutes.
Char and Baste the Chicken
Uncover the grill and move the chicken directly over the hot coals. Baste with some barbecue sauce, reserving a portion for later. Grill for 10 minutes, turning frequently and adding extra coals if needed, until charred and cooked through to at least 65°C.
Grill the Limes and Serve
Place lime halves on the grill, cut-side down, for 3–4 minutes until charred. Serve the chicken with the grilled limes for squeezing and the reserved sauce for dipping.
