The Barbeque Sauce
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2 tsp salt
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1 tsp freshly cracked black pepper
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1 tsp paprika powder
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1 tsp cumin powder
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1 tsp coriander powder
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2 tsp Multiflora raw honey (or any other high-quality raw honey)
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1 tsp Easy Sauce (or other good tomato ketchup)
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1 tsp fresh chilli chopped
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2 tsp oregano
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2 tsp fresh garlic chopped
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2 tsp fresh ginger chopped
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1/4 cup olive oil
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4 tbsp chopped fresh parsley
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2 whole red chillies
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2 tbsp red/brown vinegar
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Juice of 2 limes (or 1 lemon)
Combine and mix all ingredients to make the basting sauce.
The Grill
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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
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Coat the chicken with oil and sprinkle salt over them on all sides.
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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).
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Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
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Baste with the barbecue saue and allow to cook for 15-20 minutes.
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Repeat, turning the chicken over, basting with barbeque sauce. Continue for another 10-30 minutes, regularly turning the chicken over.
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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".
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Insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
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Finish with a sear or remove from heat when done.
1 comment
Sounds yummyliscious!