This is the same BBQ chicken that I made that day but after tasting the BBQ Chicken Wings I shall not mention the name of that place again. Not in this post anyway hah..hah...
Someone came up with the marinade recipe (bless you dear) and I tried it (with modifications) and loved it.
You mix up some sauces, minced garlic and black pepper to make a marinade. Then you boil and simmer the marinade for just a little while. Is this necessary? Can you use the marinade without cooking it first?
Yes, you can and I have tried both methods but the one where the marinade is boiled tastes a lot better.
Once the marinade is cooled completely, use it to marinate the chicken. I like to put the chicken into a plastic bag and pour the marinade inside. Then I leave the whole lot in the fridge to marinate overnight.
The next day, I take it out from the fridge to stand for about an hour. Bacteria? I don't worry about bacteria because this is going to roast and bacteria is going to die.
I pour out the chicken and marinade into a bowl.
The place on a lined baking tray, skin side down first. These (2 whole legs and 2 thighs) are roasted at 180C for 45 minutes, turning over after 20 minutes and basting every 10 minutes or so.
I use the excess marinade for basting.
There you have it, nicely roasted BBQ chicken. Notice that the chicken did not release much water because this chicken was from the market and not supermarket. The supermarket ones are notorious for releasing lots of water.
The marinade becomes a sticky glaze after spending time in the oven.
The taste is so yummy..yummy..yummy... I used these for my food prep. Yes, I took the trouble to debone and cut the meat into cubes. So rajin, right? heh..heh...
Served with charred vegetables.
My cast iron pan did a great job. These charred green capsicum and French beans tasted amazingly sweet and smoky.
Loved the BBQ chicken. You can tweak the marinade ingredients to your liking as there are no hard and fast rules here. I did not add any salt because saltiness from the sauces is enough for me.
Sticky BBQ Chicken
Recipe source : Adapted from Dana
- 2 whole chicken legs and 2 thighs (because that was what I had in the freezer)
For the marinade
- 6 tbsp tomato ketchup
- 4 tbsp chili sauce
- 4 tbsp oyster sauce (I used oyster flavored vegetarian version)
- 1 tbsp honey
- 1/4 tbsp freshly cracked black pepper
- 1 tbsp olive oil
- 2 cloves garlic finely minced (I used garlic crush)
1. Mix all the marinade ingredients in a saucepan and bring to a boil. Simmer for about 10 minutes and let cool completely
2. Put chicken pieces into a plastic bag and pour in the cooled marinade.
3. Seal the plastic bag and leave in the fridge for chicken to marinate overnight.
4. The next day, bring out to room temperature.
5. Arrange chicken pieces skin side down on a lined baking tray. Reserve the excess marinade.
6. Roast at 180C for 45 minutes or until cooked, basting with the reserved marinade every 10 minutes or so. Turn the chicken pieces over (skin side up) after 20 minutes.
7. Remove from oven and serve.