Barbeque Chicken
Succulent,
moist barbeque chicken, so delicious
SERVES 2
1/2 fresh chicken, chopped into portion-sized parts, OR 4-8 fresh chicken thighs or 6-12 drumsticks.
Marinade
2 Tbsp. light soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce
3 Tbsp. sherry
2 Tbsp. demerera sugar
1 Tbsp. pestle-crushed black peppercorns
8 cloves garlic, finely chopped
Sauce
1/2 cup rice vinegar
1/3 cup demerera or packed brown sugar
4 cloves garlic, minced
1-2 fresh mild chillies, minced
2 tsp fish sauce
1 Tbsp. soy sauce
Preparation
1. Mix the barbeque chicken marinade ingredients in a bowl and combine.
2. Add the chicken pieces or drumsticks, flipping them over a few times to coat in marinade.
3. Cover barbeque chicken pieces and place in the refrigerator to
absorb the flavours while you heat up the grill and prepare the dipping
sauce. Overnight works best if you can leave it for that long.
4. For the barbeque chicken dipping sauce place the dipping
ingredients in a pan. Stir well and bring to a boil.
5. Lower the heat to medium and allow the sauce to simmer gently for
around quarter of an hour, stirring occasionally. The sauce will
thicken and become zingy to taste.
6. This sauce
can be served either warm or cold so you can easily make it ahead of
time and keep in the refrigerator until it is required.
7. Brush or spray your grill with some oil, then grill the spicy
marinaded barbeque chicken, turning over from time to time. Brush the
chicken with the remaining marinade for the first 5 minutes or so, then
discard the rest.
Barbecue Recipes
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