Saturday, December 14, 2019

Spicy BBQ Chicken , adapted to TMX from Neil Perry

As well as BBQ, this can be cooked on stove top or oven. It is delicious and I think this will be a Christmas Day recipe.  I used skin OFF, although Perry says skin on. The amount of spice is up to you.  We don’t like very hot/ spicy food but found this perfect.
1 kilo chicken thighs, I used chicken thighs, no skin, no bone. (8 generations serves. )

4 cloves of garlic, ( I left this out as I don't tolerate garlic)
3 cm of peeled fresh ginger root. Chopped into 3.
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon.
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1/3 cup of honey
1/4 cup soy sauce
1/3 cup oil, 1 used garlic flavoured oil as I left the garlic out)
Juice of 1 lemon.

S N and P to taste.

Grind ginger and garlic in TMX, 5 seconds/ speed 6.
Scrape down bowl.
Add remaining marinade ingredients, mix 5 seconds speed 4.
Tip into a large plastic bag that has a sealable top. ( if you don’t want to use plastic, pour into a dish that can be sealed. )
Add trimmed chicken thighs and massage the marinade into the chicken.
Refrigerate until needed.  2 hours or up to 1 day.

To cook.
Heat BBQ and oil the grill.
Cook and turn.
Remove and cover with foil for 10 minutes.

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