Wolverhampton and South Staffs Scene Magazine Early Summer 2024

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Recipes Next Level BBQ Chicken BBC Good food guide. Method STEP 1 To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge. STEP 2 Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside. Ingredients • 2 red chillies • 8 spring onions • thumb-sized piece of ginger • 8 garlic cloves • 2 tbsp thyme • 1 bay leaf • 1 tsp ground cumin • ½ tsp paprika • 3 tbsp dark brown soft sugar • 4 tbsp soy sauce • 4 limes 2 juiced, plus 2 halved to serve • 1.5kg mix of chicken drumsticks and wings, lightly scored • 200ml ketchup STEP 3 Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you’re making the smoke mix, carefully scatter all the ingredients directly onto the piledup coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins. STEP 4 Remove the lid and move the chicken across the grill so it’s above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through – a digital thermometer inserted through the thickest part of the meat should read at least 65C. STEP 5 Put the lime halves on the grill, over the coals, cut side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping. By Katie Wilson
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Wolverhampton and South Staffs Scene Magazine Early Summer 2024

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