Name: Next Level BBQ Chicken Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Barbecue
Ingredients: 2 red chillies, tops removed and reserved for the smoke mix; 8 spring onions, roughly chopped; thumb-sized piece of ginger, peeled and roughly chopped; 8 garlic cloves, roughly chopped; 2 tbsp chopped thyme; 1 bay leaf; 1 tsp ground cumin; ½ tsp paprika; 3 tbsp dark brown soft sugar; 4 tbsp soy sauce; 2 limes, juiced; pinch of salt; 1½kg mix of chicken drumsticks and wings, lightly scored; remaining one-third of the marinade paste; 200ml ketchup; handful of thyme sprigs; handful of bay leaves; 1 tsp ground allspice; reserved chilli tops (from the red chillies); 2 limes, halved

Ingredients

2 red chillies, tops removed and reserved for the smoke mix

8 spring onions, roughly chopped

Thumb-sized piece of ginger, peeled and roughly chopped

8 garlic cloves, roughly chopped

2 tbsp chopped 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

1½kg mix of chicken drumsticks and wings, lightly scored

200ml ketchup

Handful of thyme sprigs

Handful of bay leaves

1 tsp ground allspice

Reserved chilli tops (from above)

Pinch of salt

Instructions

Step 1: In a blender or mini processor, combine the chillies (except reserved tops), spring onions, ginger, garlic, chopped thyme, bay leaf, ground cumin, paprika, dark brown sugar, soy sauce, juice of 2 limes, thyme sprigs, bay leaves, ground allspice, and a pinch of salt. Blitz to a rough paste.

Step 2: Transfer two-thirds of the paste to a large bowl with the scored chicken. Massage the marinade thoroughly into the meat. Cover and let marinate for at least 1 hour at room temperature or up to 48 hours in the fridge.

Step 3: For the barbecue sauce, place the remaining paste in a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes until it thickens and darkens, then stir in the ketchup. Continue cooking for another 5 minutes until sticky. Remove from heat and set aside.

Step 4: Light the barbecue with coals piled at one end, leaving just a couple of coals on the other side. Arrange the chicken on the cooler side of the grill.

Step 5: For the smoke mix, scatter the reserved chilli tops, thyme sprigs, and bay leaves directly onto the piled-up coals. Cover the barbecue, keeping vents open, and cook the chicken for 20 minutes.

Step 6: Remove the lid, turn the chicken, then cover again and cook for another 20 minutes.

Step 7: Remove the lid and move the chicken over the hot coals. Baste with some of the barbecue sauce, keeping the rest aside for serving. Cook for 10 more minutes, turning often and adding a few coals if needed, until the chicken is nicely charred and cooked through (internal temperature should reach at least 65°C).

Step 8: Place the lime halves cut-side down on the grill over the coals. Grill for 3-4 minutes until charred.

Step 9: Serve the chicken with the charred lime halves for squeezing over and the reserved barbecue sauce for dipping.

Tips & Variations

Score the chicken lightly to help the marinade penetrate and speed up cooking.

For a spicier kick, leave some seeds in the chillies when making the paste.

If you don’t have a barbecue, you can finish the chicken under a hot grill in the oven to achieve a similar charred effect.

Add smoked paprika instead of regular paprika to boost smokiness without a smoker.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, thighs or breast pieces can be used, but cooking times may vary. Thighs will remain juicy, while breasts may dry out if overcooked.

How do I know when the chicken is fully cooked?

The best way is to use a digital meat thermometer. The internal temperature should reach at least 65°C (149°F) for safe consumption. The juices should also run clear when pierced.