Ultimate Barbecue Chicken
a) For the Marinade/Dry Rub
- 500g chicken, boneless
- 12g ginger powder
- 12g garlic powder
- 10g onion powder
- 10g cumin powder
- 7g smoked paprika
- 7g cayenne pepper
- 5g dried oregano
- 5g celery salt
- 1 teaspoon mustard powder
- 1 teaspoon coffee powder
- 30g Demerara [brown] sugar
- salt and pepper, to taste
b) For the Barbecue Sauce
- 30g butter
- 1 bay leaf
- 250g tomato purée
- All ingredients as like the Marinade/Dry Rub, except for the chicken
- 100mL chicken stock
- 100mL molasses
- 90mL bourbon whiskey [Jim Beam/ Knob Creek]
- salt and pepper, to taste
- Pickled onions
- Cilantro [Coriander] leaves
- Clean the chicken, cut into bite-sized pieces and set aside.
- Chop the coriander [cilantro] leaves for the garnish.
i) Barbecue Chicken
In a large bowl, place the chicken pieces, and all the ingredients for the marinade. Rub well, preferably using your hands. Let marinate for 8 hours [or whatever time that’s comfortable for you].
ii) Ultimate Barbecue Sauce
- In a saucepan, add butter. Once melted, toss in one bay leaf. Let it fry for a whole minute. Remove and discard the bay leaf.
- Stir in the tomato purée and gradually add the spice powders of the Marinade/Dry Rub, cooking each one for about a minute. Sauté until the fat oozes from the purée.
- Slowly pour in chicken stock/water, followed by molasses. Reduce until thick but pouring.
- Pour in the bourbon whiskey, stir and adjust the seasoning.
- Grill the chicken on a charcoal grill for maximum smoky flavor. Remember to baste the chicken with the BBQ Sauce.
- If using a grill pan, grill the marinated chicken until just done
turning every 5 minutes.
- Alternatively, grill in an oven for 15 minutes, turning after 5 minutes. Remove from the pan/ oven, and set aside to cool.
Brush the chicken skewers with the Barbecue Sauce for a final time. Sprinkle over chopped coriander leaves. Serve with a flatbread [Naan or Pita], pickled onions and more Barbecue Sauce if required.
- Substitute tomato purée with a quality ketchup for a different flavor. Better yet, use this homemade ketchup recipe.
- Turn on the heat! Add 100g hot sauce of your choice [Sriracha works pretty good] to the tomato base and cook it well.
- Substitute the brown sugar with jaggery powder for a more molasses profile.
- Speaking of molasses, add a couple tablespoons of pomegranate molasses for a fruity flavor.
- For a much deeper umami flavor, add a shot each of soy sauce and Worcestershire sauce. Besides flavor, these sauces also impart a rich darker color to the sauce. Remember to reduce the amount of salt.
- This sauce can be used for a variety of meats, including pork ribs, short ribs, pulled pork, pork chops, steaks and whole birds [chicken and duck preferably].
- Barbecue Sauce can be stored in the refrigerator for a couple of weeks, and in the freezer up to 3 months. Just cool it down completely before storing.
What Wine to Pair with?
A citrusy Sauvignon Blanc. If you’re making it particularly hot, pair with a sweet Riesling.