Description
This next level BBQ chicken recipe combines a flavorful homemade marinade and barbecue sauce with a smoky grilling technique for tender, juicy chicken with a deliciously charred finish. The marinade features a blend of spices, herbs, garlic, ginger, and soy sauce, while the sauce adds a sticky, rich glaze. Cooking on a charcoal barbecue imparts authentic smoky flavors, making it perfect for summer gatherings or anytime you crave hearty grilled chicken.
Ingredients
Scale
Marinade and Smoke Mix
- 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
Chicken
- 1½kg mix of chicken drumsticks and wings, lightly scored
Barbecue Sauce
- remaining one-third of the marinade paste
- 200ml ketchup
For Cooking and Serving
- handful of thyme sprigs
- handful of bay leaves
- 1 tsp ground allspice
- reserved chilli tops (from the red chillies)
- 2 limes, halved
Instructions
- Prepare the Marinade: Combine red chillies (except the tops), spring onions, ginger, garlic, chopped thyme, bay leaf, ground cumin, paprika, dark brown sugar, soy sauce, lime juice, and a pinch of salt in a blender or mini food processor. Blitz to a rough paste.
- Marinate the Chicken: Transfer two-thirds of the marinade paste into a large bowl with the scored chicken drumsticks and wings. Massage the marinade thoroughly into the meat until well coated. Cover and let it marinate for at least 1 hour at room temperature or up to 48 hours in the refrigerator for deeper flavor.
- Make the Barbecue Sauce: Pour the remaining one-third of the marinade paste into a small saucepan. Bring it to a simmer over medium heat and cook for 5 minutes until thickened and darker in color. Add the ketchup, stir, and cook for an additional 5 minutes until the sauce becomes sticky. Transfer to a container and set aside.
- Prepare the Barbecue: Light your charcoal barbecue. Pile the coals on one side, leaving only a few coals on the opposite side to create two heat zones.
- Apply Smoke Mix: Scatter the reserved chilli tops, thyme sprigs, bay leaves, and ground allspice directly onto the pile of hot coals to produce flavorful smoke.
- Grill the Chicken: Place the marinated chicken on the cooler side of the grill (the side with fewer coals). Cover the barbecue with vents open and cook for 20 minutes. Then remove the lid, turn the chicken pieces, cover again, and cook for another 20 minutes.
- Baste and Finish Cooking: Remove the lid, move the chicken over the hot coals, and baste with some of the prepared barbecue sauce—reserve some sauce separately for serving. Grill the chicken for 10 more minutes, turning often and adding coals if needed, until nicely charred and fully cooked. A digital thermometer inserted into the thickest part should read at least 65°C (149°F).
- Char the Limes: Place the lime halves cut-side down directly on the coals. Grill for 3-4 minutes until nicely charred.
- Serve: Serve the smoky, charred BBQ chicken hot off the grill with the charred lime halves for squeezing and the reserved barbecue sauce for dipping.
Notes
- Marinating the chicken longer (up to 48 hours) enhances the flavor significantly.
- Use a digital thermometer to ensure the chicken is cooked safely to 65°C (149°F) internally.
- Adding the smoke mix directly onto the coals infuses the chicken with authentic smoky flavors.
- If you don’t have a charcoal barbecue, this recipe can be adapted to a gas grill with a smoker box or smoked on a stovetop grill pan with added liquid smoke.
- Scoring the chicken helps the marinade penetrate better and promotes even cooking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Barbecue
Keywords: BBQ chicken, grilled chicken, smoky chicken recipe, barbecue sauce, homemade marinade, summer grilling
