Jerk-Style BBQ Chicken with Sticky Barbecue Sauce

Name: Jerk-Style BBQ Chicken with Sticky Barbecue Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1.5 kg chicken drumsticks and wings; 2 red chilies; 8 spring onions; 1 thumb-sized piece ginger; 8 clove garlic; 4 limes; 200 ml ketchup; 4 tbsp soy sauce; 3 tbsp dark brown soft sugar; 2 tbsp chopped thyme; 1 bay leaf; 1 tsp ground cumin; 1/2 tsp paprika; 1 handful thyme sprigs; 1 handful bay leaves; 1 tsp ground allspice; 1 portion reserved chili tops

This smoky barbecue chicken is packed with fresh chili, ginger, garlic, herbs, and lime for bold, layered flavor. The chicken is slow-cooked over indirect heat, then finished over the coals with a sticky homemade sauce for crisp edges and juicy meat.

Servings4 Portions

Prep Time30 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

chicken drumsticks and wings
1.5 kg
red chilies
2
spring onions
8
ginger
1 thumb-sized piece
garlic
8 clove
limes
4
ketchup
200 ml
soy sauce
4 tbsp
dark brown soft sugar
3 tbsp
chopped thyme
2 tbsp
bay leaf
1
ground cumin
1 tsp
paprika
0.5 tsp
thyme sprigs
1 handful
bay leaves
1 handful
ground allspice
1 tsp
reserved chili tops
1 portion

Step-by-Step Instructions

Make the marinade by blending the red chilies, spring onions, ginger, garlic, chopped thyme, bay leaf, cumin, paprika, brown sugar, soy sauce, and juice from 2 limes with a small pinch of salt until you have a coarse paste. Transfer two-thirds of the paste to a large bowl, add the chicken, and rub the marinade all over. Cover and marinate for at least 1 hour at room temperature or up to 48 hours in the refrigerator.

Pour the remaining marinade into a small saucepan and bring to a gentle simmer. Cook for about 5 minutes until slightly darkened and reduced, then stir in the ketchup. Simmer for another 5 minutes, stirring often, until the sauce is thick and glossy. Set aside and reserve some for serving.

Prepare the barbecue for two-zone cooking by banking most of the coals on one side and leaving a cooler side for indirect heat. Place the chicken on the cooler side of the grill. If using the smoke mix, scatter the thyme sprigs, bay leaves, ground allspice, and reserved chili tops directly over the hot coals. Cover the grill with the vents open and cook for 20 minutes.

Turn the chicken, cover again, and cook for another 20 minutes over indirect heat. Move the chicken to the hotter side of the grill, directly over the coals, and baste with some of the barbecue sauce. Cook for about 10 minutes more, turning and basting often, until the outside is lightly charred and the thickest pieces reach at least 74C on an instant-read thermometer.