Next level chilli con carne
Reinvent this classic comfort food with our one-pan version that is enrichened with peanut butter, espresso powder and dark chocolate. You won't look back
Next level BBQ chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4
Skip to ingredients
- 2 red chilliestops removed and reserved for the smoke mix (see below)
- 8 spring onionsroughly chopped
- thumb-sized piece of gingerpeeled and roughly chopped
- 8 garlic clovesroughly 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
- 4 limes2 juiced, plus 2 halved to serve
- 1.5kg mix of chickendrumsticks and wings, lightly scored
- 200ml ketchup
For the smoke mix (optional)
- handful of thyme sprigs
- handful of bay leaves
- 1 tsp ground allspice
- reserved chilli tops(see above)
Nutrition: Per serving
- kcal528
- fat22g
- saturates6g
- carbs33g
- sugars31g
- fibre2g
- protein48g
- salt3.4g
Method
step 1
To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken, and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge.
step 2
Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside.
step 3
Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you’re making the smoke mix, carefully scatter all of the ingredients directly onto the piled-up coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins.
step 4
Remove the lid and move the chicken across the grill so it’s above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through – a digital thermometer inserted through the thickest part of the meat should read at least 65C.
step 5
Put the lime halves on the grill, over the coals, cut-side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping.
