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Ingredients
chicken wings
Sauce
3 Tbsp Tomato Sauce
2 Tsp Chilli paste – gochujang
¼ Cup honey
rice wine vinegar
¼ cup brown sugar
2 Tbsp Soy sauce
2 Tbsp minced garlic
1 Tbsp sesame oil
Directions
First, you need to impart as much flavor into the wings as possible. The tasty gochujang (Korean red chili pepper paste) based marinade does the job wonderfully, and in only an hour if that’s all the time you have. You can also let the wings marinate overnight if you are prepping them ahead of time.
When you are ready to cook, fire up that grill. The grilling process is pretty basic, cooking the wings up until they are nice and crispy.
Note that I do include instructions in the recipes notes in you prefer to baked these in the oven. They come out just as good!
The marinade that you left the wings in doubles as the sauce! You need to make sure that you boil it down a bit until it thickens slightly.
This gives it the right texture, and also gets rid of any bacteria the sauce may have picked up from the chicken.
When the wings are all crispy, you give them a final brush of the sauce before garnishing them with sesame seeds and sliced green onion. Be prepared to get messy!
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Ingredients
1/3 cup Soy Sauce
¼ cup water
2 tablespoons Toasted Sesame Oil or Olive Oil
2 tablespoons Honey
2 tablespoons Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Honey Roasted Peanuts
Diced green onion
Diced cilantro
Directions
Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
You’ll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
Preheat a grill to 200´C
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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Ingredients
1/3 cup Soy Sauce
¼ cup water
2 tablespoons Toasted Sesame Oil or Olive Oil
2 tablespoons Honey
2 tablespoons Light Brown Sugar (or sub coconut sugar)
1 small or medium lime, juiced
3 cloves garlic, finely minced
1 tablespoon fresh grated ginger
1 teaspoon Crushed Red Pepper Flakes
2 ½ pounds chicken drumsticks, skin removed (or chicken breasts and/or thighs will also work)
To garnish:
Chopped Honey Roasted Peanuts
Diced green onion
Diced cilantro
Directions
Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes.
Reserve 1/2 cup of marinade and place in a small bowl in the fridge.
You’ll use this for glazing the chicken on the grill later.
Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade.
Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.
About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature.
Preheat a grill to 200´C
Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip.
Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes.
Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.
To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.
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Ingredients
1 large chicken
1 whole garlic
4 bay leafs
1 sheet muslin cloth
4 a hay
1 bottle cider
Salt and pepper
BBQ with a lid
Place the chicken on the baking sheet, and season all over with the garlic powder mixture. This cider can chicken is a real BBQ showstopper. Cooking the chicken over a can keeps the meat moist and full of flavour while the peppy chimichurri sauce takes it to another level. In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well.
Directions
Light the Braai. Once the coals are hot move to the side for indirect heat and put on the lid. Get up to about 180c
Flatten the whole garlic cloves. Stuff the chicken with half of the bay leafs and garlic and place the others on top. Season
Wrap the chicken in muslin and tie with string
In a pan create a bed of hay. Place the chicken on top and moisten the hay by pouring in the cider. Tuck all the hay in so it doesn’t overhang and catch fire 🔥
Place on the bbq and cook with the lid on for approx 1:30-2hrs
Halfway through cooking flip the chicken and pour in more cider to keep moist
Undo the muslin after the chicken had cooked till the juices run clear
On a direct coal heat now grill the skin until browned. Approx 5mins
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Ingredients
1 large chicken
1 whole garlic
4 bay leafs
1 sheet muslin cloth
4 handfuls hay
1 bottle cider
Salt and pepper
BBQ with a lid
Directions
Light the Braai. Once the coals are hot move to the side for indirect heat and put on the lid. Get up to about 180c
Flatten the whole garlic cloves. Stuff the chicken with half of the bay leafs and garlic and place the others on top. Season
Wrap the chicken in muslin and tie with string
In a pan create a bed of hay. Place the chicken on top and moisten the hay by pouring in the cider. Tuck all the hay in so it doesn’t overhang and catch fire 🔥
Place on the braai and cook with the lid on for approx 1:30-2hrs
Halfway through cooking flip the chicken and pour in more cider to keep moist
Undo the muslin after the chicken had cooked till the juices run clear
On a direct coal heat now grill the skin until browned. Approx 5mins
Rest, carve and enjoy 😊
Place the chicken on the baking sheet, and season all over with the garlic powder mixture. This cider can chicken is a real braai showstopper.
Cooking the chicken over a can keeps the meat moist and full of flavour while the peppy chimichurri sauce takes it to another level. In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well.
