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Barbecue chicken, 3 ways
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Total Time:
1 hour 30 minutes
Master the ultimate barbecue chicken with a variety of delicious marinades to choose from, or get creative and customize your own. Don't have a grill? No problem, roast it in the oven for the same mouthwatering results.
Ingredients:
  • 4 free-range chicken thighs skin on, bone in
  • 4 free-range chicken drumsticks skin on, bone in
  • 1 fresh red chilli optional
  • 1 lemon optional
  • 1 teaspoon fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 teaspoon smoked sea salt or sea salt
  • 2 cloves
  • olive oil optional
  • red wine vinegar optional
  • 100 g light brown soft sugar
  • 100 g tomato ketchup
  • 100 ml fresh unsweetened apple juice
  • 50 ml bourbon whisky optional
  • 2 tablespoons Worcestershire sauce
  • 1 heaped teaspoon English mustard
  • a few splashes of chipotle Tabasco
Instructions:
  • Crush all the spiced rub ingredients in a pestle and mortar until fine, or use a blender or coffee grinder. Use the spices as a dry rub, or mix in 2 tablespoons each of olive oil and red wine vinegar for a marinade. Pierce the underside of the chicken with a fork a few times, going all the way down to the bone. Coat the chicken in the spiced rub or marinade, then refrigerate for at least 30 minutes, preferably overnight. Combine all the sauce ingredients in a medium saucepan over high heat, add a pinch of sea salt, and bring to a boil. Simmer on low for 10 to 15 minutes until sticky. Preheat the barbecue. Grill the chicken skin-side down for 2 minutes, then flip and move to the cooler side of the grill. Cook for 25 to 30 minutes until tender. Baste the chicken with half the sauce and grill for another 10 minutes until sticky. Check for doneness, then serve with fresh chili, lemon wedges, and sides. Enjoy your delicious meal!

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