Barbeque Chicken

The Barbeque Sauce

• 2 tsp salt

• 1 tsp freshly cracked black pepper

• 1 tsp paprika powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 2 tsp Multiflora raw honey (or any other high-quality raw honey)

• 1 tsp Easy Sauce (or other good tomato ketchup)

• 1 tsp fresh chilli chopped

• 2 tsp oregano

• 2 tsp fresh garlic chopped

• 2 tsp fresh ginger chopped

• 1/4 cup olive oil

• 4 tbsp chopped fresh parsley

• 2 whole red chillies

• 2 tbsp red/brown vinegar 

• Juice of 2 limes (or 1 lemon)

Combine and mix all ingredients to make the basting sauce. 

The Grill

1. Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.

The Chicken

1. Coat the chicken with oil and sprinkle salt over them on all sides.

2. Lay the chicken skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).

3. Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.

4. Baste with the barbecue saue and allow to cook for 15-20 minutes.

5. Repeat, turning the chicken over, basting with barbeque sauce. Continue for another 10-30 minutes, regularly turning the chicken over.

2. NOTE that timing will depend on the coals and the size of your chicken. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".

3. Insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.

4. Finish with a sear or remove from heat when done.