Wednesday, January 28, 2009

Honey BBQ Chicken

Serving: 4- 6

  • Chicken thighs - 5- 6 lb (2 - 3 kg)
  • Honey - 1/2 cup
  • Apple cider vinegar - 1/2 cup (can also use white vinegar)
  • Whole coriander seeds - 2 tbsp
  • Caraway/carom seeds - 1 tbsp
  • Whole pepper corns - 2 tbsp (coarsely crushed)
  • Chili flakes - 1 tbsp
  • Kosher salt - 2 tbsp
  • Garlic cloves - 4-5 , crushed
  • 1. In a bowl mix in all the ingredients and let it soak for 15-30 min for the spices to marry together.
  • 2. Meanwhile, clean and prep the chicken pieces and pat dry with a paper towel.
  • 3. In a sealable bowl, marinate the chicken pieces with the marinade for minimum of 2 hours to up to 24 hours, sealed and refrigerated.
  • 4. On the day of cooking let the chicken come to room temperature. Cook the chicken pieces outdoors on your barbecuing grill or indoors in your oven.
  • 5. If using the oven, then heat your oven to 400F (200C). Place the chicken pieces on a rack, placing a tray on the bottom rack to collect the dripped juices. Brush the chicken pieces with some oil, or just spray some cooking oil on them. Cook for 25-30 min, turning once and basting them with the remaining marinade.
  • 6. Since the chicken pieces have been marinating in vinegar solution, it will not take too long to cook, so be careful not to burn them. Cook till your desired level of crunch. To make sure that they have been cooked through, insert a fork to the thickest part of the thigh, if the juice runs clear, your chicken thighs are cooked. Serve hot with a side of salad and garlic bread.


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