Chicken BBQ
Sabtu, 09 Mei 2020
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.