Post by minesamojito on Jun 5, 2012 9:24:34 GMT
BBQ chicken at it’s best is wonderfully moist and tasty, with a salty, slightly smoky, crisp skin. At it’s worst, it is often burnt to a crsip on the outside and verging on raw in the middle. This is usually due to it being cooked directly over a high heat, with a marinade on from the start, which is what burns. And yes you can pre-cook the chicken in the oven and flash it on the BBQ, but I feel it loses a bit of soul doing this.
However if you want to have a go at something a little different, then try these 2 recipes, they both use good quality chicken leg portions from Pipers Farm, one with the bone in, and one boned out, which a good butcher will be able to do for you if you ask.
BBQ Chicken Lollipops
Using a sharp boning knife, cut the skin and tendons at the bottom of the leg muscle, this will allow the meat to “bunch up” and make the lollipop shape. Sprinkle a little BBQ rub of your choice, and rub into the meat. Pop on a BBQ and cook indirectly (ie not on top of coals) with the lid on for 10-15 minutes, turning once. Brush with a BBQ or wing sauce of your choice, and cook for another 8-10 minutes, until cooked through. Do not, I repeat, do not eat with cutlery, fingers obligatory, caveman style.
BBQ Black pudding stuffed chicken parcels
Stuff each boned out chicken leg with half a slice of black pudding, and wrap with some thinly cut streaky bacon, rub in some more of the BBQ rub and pop on the BBQ as above. Brush with BBQ sauce, and allow the bacon to crisp up a little, ensure this is cooked through as it is a bit thicker than the lollipops.
lots of fun though. Definitely more interest in BBQ than in previous summers.
