It's not a barbecue until someone burns a bit of chicken. Avoid any disasters with this foolproof barbecue chicken recipe. The sweet and sticky glaze is an elite addition.
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Serves
4
FOR THE RUB:
Fennel Seed
Black Peppercorn
Cumin Seeds
Dried Oregano
Hot Smoked Paprika
Garlic Powder
FOR THE CHICKEN:
Chicken Thigh
Chicken Drumstick
American Mustard
FOR THE GLAZE
Barbecue Sauce
Red Wine Vinegar
Hot Sauce
TO SERVE:
Coleslaw
Corn On The Cob
Steamed Rice
Lemon Wedge
Serves
4
FOR THE RUB:
Fennel Seed
Black Peppercorn
Cumin Seeds
Dried Oregano
Hot Smoked Paprika
Garlic Powder
FOR THE CHICKEN:
Chicken Thigh
Chicken Drumstick
American Mustard
FOR THE GLAZE
Barbecue Sauce
Red Wine Vinegar
Hot Sauce
TO SERVE:
Coleslaw
Corn On The Cob
Steamed Rice
Lemon Wedge
Unlock this free recipe
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Step 1.
Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.
Step 2.
Start off by making the rub. Toast the fennel, black pepper and cumin seeds in a dry pan over the hot side of your BBQ. Once fragrant, tip into a pestle and mortar and coarsely grind. Add the oregano, paprika and garlic powder. Mix together.
Step 3.
Season the chicken well with salt and toss with the mustard. Lay out on a tray and season generously with the spice rub. Grill over the hot side of the BBQ for 9-10 mins, turning regularly until charred and crispy. It won’t be cooked through just yet, so move it to the indirect side of the BBQ and add the lid. Allow to cook gently for 35-40 mins with the lid on.
Step 4.
Once the chicken has had 35 mins or so, remove the lid and check the texture. It should be pulling away from the bone, super smoky and tender. Mix the ingredients for the glaze in a small bowl and brush over the chicken pieces. Return the lid and allow the glaze to bake onto the chicken for a few minutes.
Step 5.
Serve with coleslaw, fresh corn, rice and lemon wedges.
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