Barbecue Chicken

People always tell me, “FabEs, I Love your chicken,” which I am always grateful for. Then I’m asked me how do I do it? I always tell them, but people never remember, or think it’s too difficult. Which is why instead of a baking recipe, I’m going to give you, my Barbecue Recipe.

The is a recipe I’ve been using now for years. I adapted it from a from a website that I’ve long lost. These days I usually just eye ball it. I know just about what I need put in. But for Mina-San I have used some measurements to make things easier.

300g Barbecue Source

150g Ketchup

2 TBS  Worcester source

50g Honey

1 TBS Brown Sugar

Dash Lemon Juice

1 shot of whiskey Or Bourbon (optional)

When I make this sauce, I’ve used it on chicken pieces, pork chops, and a whole chickens. You can make, wings, drumsticks or thighs the choice is yours. Same if you want to leave the skin on.

Season the chicken with salt and pepper, in a large container. Then  pour on all the ingredients on top of the chicken (or whatever you will be using). I would recommend you use latex gloves, as you need to get your hands in there, and give the chicken a mix. Make sure to get all the chicken covered.

I use a shot of some kind of alcohol to give it a little kick. You don’t have to, but I find using something add a little bit the flavour. You can use anything you have lying around. I’ve used vodka, rum and JD. Anything high percentage works really well.

Once you are satisfied, it’s time to put the chicken in the fridge. You can leave in their for an hour, but you’d can try for overnight. As the long marinate gives that extra flavour.

When it’s time to cook, put your over at 150° (fan assisted), and line you roasting tray with foil. (It’s easer to clean.) Then place all the chicken on the tray, and scrap all source from the container into the tray. Then put in the oven for 45 minutes, to an hour. The cooking time will depend differently depending on what your cooking. Remember to turn half way through. You’ll know if you chicken is ready if the source starts to slightly burn.

And there you have it, that’s my barbecue recipe. Not to complicated, and nice and simple. Do try to add the sugar and the whiskey. If you don’t have whiskey try vodka it also tastes great. As when I added the sugar, it made the source sweeter, and helped with caramelising the chicken.

As I say you can use this on an kind of meat. If you try this or make some changes leave me a comment and let me know.