Grilled Chicken Legs with Sweet & Smoky Fusion BBQ Sauce
This recipe is a winner because the smokiness from “Tongue in Peat” is already injected into this spicy sweet sauce making it the perfect barbecue accompaniment for a charcoal grill or a grill pan!
For the Sauce:
400ml Tongue in Peat
5 green onions, finely sliced, white and green parts separated
2 large garlic clove finely minced
1.5 Tbsp. vegetable oil
2 Tbsp. ketchup
2 Tbsp. honey
2 Tbsp. light brown sugar
2 Tbsp. hoisin sauce
½ Tsp. chilli flakes (optional)
1 Tsp. apple cider or white wine vinegar
Salt & fresh pepper to taste
For the Chicken:
1 kg chicken (legs, thighs, quarters)
In a saucepan on medium heat add the oil. Sauté the white part of the green onion and garlic until soft. Add the Tongue in Peat, honey, sugar, ketchup, hoisin sauce, chilli flakes and vinegar. Stir and bring to a boil then simmer until it reduces to a sweet sticky delicious sauce. Salt and pepper to taste.
For the chicken season with salt and pepper, rub with a bit of oil and grill approximately four minutes undisturbed on all four sides or until an internal temp reaches 70C. With a basting brush, brush the BBQ sauce all over the legs and grill for an additional few minutes so it chars and caramelises.
Serve the chicken on a platter and garnish with the green parts of the green onion.