Description
This Next Level BBQ Chicken recipe combines a vibrant homemade spice paste and glaze with smoky grilled chicken drumsticks and wings, offering a perfect balance of heat, sweetness, and citrusy tang. Marinated for up to 48 hours, the chicken is slowly cooked on a charcoal barbecue for an authentic smoky flavor and tender, juicy texture.
Ingredients
Scale
Marinade and Smoke Mix
- 2 red chillies, tops removed and reserved for the smoke mix
- 8 spring onions, roughly chopped
- Thumb-sized piece of ginger, peeled and roughly chopped
- 8 garlic cloves, roughly chopped
- 2 tbsp chopped thyme
- 1 bay leaf
- 1 tsp ground cumin
- ½ tsp paprika
- 3 tbsp dark brown soft sugar
- 4 tbsp soy sauce
- 2 limes, juiced
- Pinch of salt
Chicken
- 1½ kg mix of chicken drumsticks and wings, lightly scored
Barbecue Sauce
- Remaining third of marinade paste
- 200 ml ketchup
Additional Ingredients for Cooking and Serving
- Handful of thyme sprigs
- Handful of bay leaves
- 1 tsp ground allspice
- Reserved chilli tops
- 2 limes, halved, for grilling and serving
Instructions
- Prepare the Marinade: Combine the red chillies (except tops), spring onions, ginger, garlic, chopped thyme, bay leaf, ground cumin, paprika, dark brown soft sugar, soy sauce, lime juice from 2 limes, and a pinch of salt in a blender or mini processor. Blitz the ingredients until a rough paste forms.
- Marinate the Chicken: Transfer two-thirds of the paste to a large bowl with the chicken pieces. Massage the marinade thoroughly into the chicken, ensuring even coating. Cover the bowl and let it marinate for at least 1 hour at room temperature or up to 48 hours in the refrigerator for maximum flavor.
- Make the Barbecue Sauce: Place the remaining marinade paste into a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes until the mixture thickens and darkens. Stir in the ketchup and continue cooking for another 5 minutes until the sauce becomes sticky. Remove from heat and set aside.
- Prepare the Barbecue: Light the barbecue charcoal and arrange the coals piled up at one side, leaving the other side with only a few coals for indirect cooking.
- Cook the Chicken Indirectly: Lay the marinated chicken pieces on the side of the grill with fewer coals. Scatter the smoke mix ingredients—thyme sprigs, bay leaves, ground allspice, and reserved chilli tops—directly onto the piled-up hot coals to create flavorful smoke. Cover the barbecue with vents open and cook the chicken for 20 minutes.
- Turn and Continue Cooking: Remove the lid, turn the chicken pieces to cook evenly, cover again, and cook for an additional 20 minutes.
- Char and Baste the Chicken: Remove the lid and move the chicken over the hot coals for direct heat. Baste with some of the prepared barbecue sauce while reserving some for serving. Cook for 10 more minutes, turning often and adding coals if necessary until the chicken is nicely charred and cooked through. Verify doneness by checking that a digital thermometer inserted into the thickest part reads at least 65°C (149°F).
- Grill the Limes: Place the lime halves cut-side down on the grill over the coals. Grill for 3–4 minutes until charred and softened.
- Serve: Plate the grilled chicken with the charred lime halves for squeezing over and the reserved barbecue sauce for dipping.
Notes
- Marinate the chicken for longer (up to 48 hours) for deeper flavor penetration.
- Use a digital meat thermometer to ensure chicken is cooked safely to 65°C (149°F) internally.
- The smoke mix enhances the smoky aroma but can be omitted if using a gas grill.
- Lightly scoring the chicken allows the marinade to penetrate better and cooks the chicken more evenly.
- If you don’t have a charcoal barbecue, this recipe can be adapted for grilling or baking, but smoky flavor will be reduced.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Barbecue, American-style
Keywords: BBQ chicken, grilled chicken wings and drumsticks, smoky chicken, homemade barbecue sauce, spicy chicken marinade, summer grilling recipe
