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Chicken BBQ









Chicken Wings  

·      1kg chicken wings
·      1 tbsp yoghurt 
·      1 tbsp pomegranate molasses 
·      1 tbsp red pepper paste
·      1 tbsp olive oil
·      1 tsp oregano
·      1/4 tsp cumin 
·      1/2 tsp pul biber
·      1/3 tsp paprika
·      1/2 tsp summak 
·      1/2 tsp salt
·      1/2 tsp black pepper 
·      1 tbsp finely chopped parsley 
·      4 garlic cloves, grated / crushed 

Method 

1.    Mix everything together other than the chicken wings in a large dish. 

2.  Add the wings, give it all a good stir, cover with cling film and marinade for a minimum of 4 hours, but great if you can do overnight. 

3.   Take out of the fridge 45-60 mins before cooking. 

4.  If BBQing, BBQ on a nice low heat for 25-35 mins so that they don’t burn, and have a nice even cook. 

5.   If cooking indoors, preheat both the oven and grill (grill heat 4, oven temp 180c fan / 200c). 

6.  Lay the chicken wings on a baking tray with as much of the marinade too, and pop them under the grill first for 10 mins. 

7.   After 10 mins, pop them in the preheated oven on the middle shelf and cook for 30-40 mins. 

Chicken Kebabs 

INGREDIENTS 
·      1kg chicken thigh fillets cut into 3 inch chunks
·      Marinade 
·      4 tbsp Greek yoghurt
·      1 heaped tbsp Turkish red pepper paste (I used “tatlı” - sweet, as the pul biber will add enough heat) 
·      1 tbsp chopped parsley 
·      1 tbsp olive oil
·      1 tbsp pomegranate molasses
·      1 tbsp honey 
·      1 tsp salt
·      1 tsp black pepper
·      1 tsp pul biber 
·      1 tsp smoked paprika 

To serve 
1 tsp Dried oregano, 1 tsp Fresh lemon juice, 1 tsp olive oil 

Method 

1.    Mix all the marinade ingredients together in a large bowl / Tupperware box, add the chicken, stir well, cover and marinade for at least 4 hours in the fridge (overnight if possible). 

2.  If using wooden skewers, soak in water to 30 mins before skewering chicken so that the skewers don’t burns when cooking

3.   When ready to cook/BBQ, preheat grill to a medium heat (if BBQing, do not cook over raging coals (ever), but a medium to low heat to ensure an even, slow cook so that the exterior doesn’t burn, and the dark, thigh meat cooks well and slowly, and stays tender). 

4.  Cook for around 20-30 mins turning regularly for an even cook (if there is some marinade left in the bowl / box, top up with a little drizzle of water and baste over the chicken half way through cooking). 

5.   I also cook mine under the grill (grill setting 3) over a tray and a rack, and then spoon over the delicious juices in the tray over the kebabs at the end. 

6.  Mix together the oregano, lemon juice and extra virgin olive oil and brush over the kebabs to serve.



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