Tuesday, March 22, 2011

Week 12: BBQ Chicken

The Recipe
3 chicken drumsticks
4 tbsp tomato ketchup
1 tbsp brown sugar
1 tbsp soya sauce
2 tbsp Worcestershire sauce
1 garlic cloves, chopped
1/2 tbsp Dijon mustard
2 tbsp water
2 tbsp olive oil
2 spring onions, chopped
Salt and pepper

Preheat the oven to 200C.

Into a saucepan put the tomato ketchup, brown sugar, water, Dijon mustard, chopped garlic, soya sauce and Worcestershire sauce. Heat gently for a few minutes whilst stirring continuously to mix all the flavours together.

Meanwhile take the knife and cut a few slits into each drumstick. This will allow the marinade to soak into the meat. Take another pan and add the drumsticks to it. Cover with cold water and add 4 tbsp of the marinade. Bring to the boil and then simmer gently for 10 minutes, skimming off any excess foam that rises to the surface.

Remove the drumsticks from the water and leave them to cool. When cool, cover them with the remaining marinade and season with salt and pepper. Put the drumsticks on a baking tray, allowing a small space between each and place it in the centre of the oven.

Bake for 20 minutes. After 20 minutes, add the olive oil and the spring onions and cook for another 5. Serve while baking hot.

The Verdict
Unfortunately not the best BBQ chicken I've ever had. It was okay, but a tad too ketchupy for my taste. Also boiling the chicken first seemed to add nothing but extra cooking time and more dishes. Not worth a repeat.

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