Foodies
A very versatile meat, cold, hot, boiled, roasted, or fried, barbecued chicken can be cooked just about any way you can think of varied with an abundance of different seasonings and toppings including sauces.
Most of the time we tend to grill when using the barbecue. After all flame food is good food. But sometimes I think of the grill as an oven, and why not? You can regulate the temperature just like you can in an oven.
So tonight, the barbecue is fired up, delicious aroma fills the air, there is something hot, sticky, and mouthwatering for your evening meal treat: barbecue roasted chicken.
Ingredients:
1/3 cup balsamic vinegar
1/3 cup of honey
1/3 cup light brown sugar
ΒΌ cup soy sauce
2 tablespoons finely chopped ginger.
5 cloves garlic
6 chicken breasts
4 green onions finely chopped.
Pinch of freshly ground black pepper.
2 tablespoons sesame seeds
The all-important how-to
In a large Ziploc bag, add the balsamic vinegar, honey, brown sugar, soy sauce, garlic cloves, black pepper, and ginger. Add the chicken to the bag then seal the bag. Mix all the ingredients together, then place in the fridge to marinate for a minimum of two hours.
Fire up the barbecue. Once you have reached the desired temperature of 400 degrees F you are ready to go. Remove the chicken from the fridge and place in a large foil baking tray. Keeping as much of the marinade in the bag as you can, we have not finished with this.
Place the chicken into the barbecue close the lid and leave to cook, 30 minutes should do the trick. Place the residual marinade in a saucepan and turn on to a medium heat, let simmer to thicken the sauce. Once the sauce has thickened, use a basting brush to paint the chicken pieces, nice and thickly. Set aside the remaining sauce for one final step.
Now that the chicken is cooked, remove from the heat placing each piece on to a serving platter. Pour over the remaining sauce and dress with chopped green onions and sesame seeds. Sit back and enjoy, with salad and fresh potatoes.
Ian Leatt is general manager of Pegasus Publications and a trained chef.