TheRumblingKitchen: Grilled Chicken With Homemade Barbecue Sauce

TheRumblingKitchen: Grilled Chicken With Homemade Barbecue Sauce: "Cooking chicken on a barbecue is a bit tricky. To get the right result you need to pre-cook it in the oven before you put it under the grill..."

Grilled Chicken With Homemade Barbecue Sauce

Cooking chicken on a barbecue is a bit tricky. To get the right result you need to pre-cook it in the oven before you put it under the grill or on a barbecue, if not you might end up with an undercooked chicken. In this recipe I marinated the chicken with our homemade barbecue sauce (me and my wife argue over which of us created it). We did our research on the internet and came up with this recipe which combines Western and Asian flavours. It's a good cupboard staple to have because it's so versatile. Use it on a pizza instead of tomato sauce or to marinate pork ribs for a barbecue. I served my grilled chicken with a grilled corn on the cob which I had marinated with a mixture of the barbecue sauce and some butter. We also had a bowl of salad, some slices of focaccia bread and it was a great barbecue combo on a plate.

For the barbecue sauce:

Ingredients:

1 tbs vegetable oil
2 cloves garlic, chopped
1/2 inch fresh ginger, chopped
1/2 big fresh red chilli, chopped
1 star anise
2 tbs molasses or black treacle
1 tbs dark soy sauce
5 tbs tomato ketchup
1 tsp wholegrain mustard
1 tsp smoked paprika
salt and pepper

Heat the oil in a sauce pan and fry the garlic,chilli and ginger until fragrant. Add the rest of the ingredients with a splash of water and simmer on a medium heat until the sauce has thickened up and is syrupy.

For the grilled chicken and corn on the cob:

Serves 2

2 chicken legs (including thighs)
2 corn on the cobs
1 tbs of butter, melted

Marinate the chicken with the barbecue sauce and cook in a pre-heated oven at 200 C for 15 to 20 minutes. While the chicken is cooking you can start preparing the corn on the cobs, by mixing the melted butter and barbecue sauce and marinating the corns with the mixture. Cook the corn under the grill, turning regularly until each side is cooked. After that continue to cook the chicken under the grill until the skin turns crispy. If you have a griddle pan you can use it instead of the grill but it will produce a lot of smoke in your kitchen. If you are having a barbecue, even better. This dish will guarantee everybody is licking their fingers and their plates.

Balinese Street Food

"Nasi campur" as I mentioned in my previous post is one of the most popular dishes in Bali and you can easily get it in every "warung". In this post I'd like to share a recipe of my favourite accompaniment to "nasi campur"; it's a type of sweetcorn fritter with spices and in Bali we call it "perkedel jagung", "jagung" means corn and I assume "perkedel" means fritter. I'm not entirely sure because the origin of this food is Java but it's so popular in Bali now so it has became part of Balinese cuisine.


Spicy Sweetcorn Fritters

Ingredients:


275g can sweetcorn, drained
65g plain flour
1 tsp baking powder
1 egg
2 tbs soy sauce
4 kaffir lime leaves, finely shredded
1 clove garlic, chopped
2 inches fresh lemongrass, finely chopped
1/2 fresh red chilli, finely chopped
1 handful fresh coriander, chopped


Put the sweetcorn in a food processor and process until fairly smooth. In a bowl whisk the egg, add the flour and baking powder and mix into a batter-like consistency. Add the rest of the ingredients and the sweetcorn into the batter, season with salt and pepper and mix thoroughly. Heat the oil in a large frying pan. Drop 6 separate tablespoonfuls of the batter and fry at a medium heat until golden brown on each side. Repeat with the remaining batter. Serve the fritters with some chilli jam (you can get the recipe from my previous post).