BBQ Chicken, But, Like, OMG So Good You Guys

Seriously, you guys, so good



4-6 chicken thighs, skin on

Four fat cloves or garlic, or 5 regular ones, chopped

1 fat knob (hur hur) of ginger, chopped finely (approx. thumb sized)

3 birds eye chillies, sliced thin

1 decent sized spring onion, sliced thin

Roots of 1 bunch of coriander, washed well and chopped

1tbsp white pepper

1/2tsp curry powder

2tbsp tamarind water

2tbsp fish sauce

1tbsp light soy sauce

Juice of 1 lime

1 tsp brown sugar

2 dashes of sesame oil


Combine all ingredients in a bowl, mix thoroughly and allow thighs to marinate for 2 hours. Preheat your BBQ, cast iron griddle pan or heavy bottomed frying pan so it’s good and hot, and add the marinated chicken, skin side down. Go hard on the chicken – black is beautiful, and if you take that chicken to within a bee’s dick of burned it will be exactly right. The marinade should keep it juicy enough, so don’t be afraid to cook that chicken well. Baste early with the leftover marinade, making sure that it has time to cook through before eating. The deliciousness comes from the crispy smokiness and the gnarly BCB’s* that come from a hard-cooked bird. When it is cooked, give it a generous garnish of fresh coriander leaves and spring onion and serve with whatever you like with such a thing – I barbecued corn, potatoes, onions, broccolini and zucchini to accompany, but really it would work with any grilled veg, or steamed rice and greens, salad, noodles; and it also makes an amazing wrap/sandwich hot or cold.

Variation suggestions: You could dial the chilli up or down, and it would go exceptionally well with some lemongrass, a little more sticky sweetness in the form of a little fruit or a touch of sweet chilli jam (though be careful not to add too much or it will burn very easily) and any/all soft herbs you have – Thai basil, Vietnamese mint, tarragon etc.

Though I haven’t trialled it, I am confident this would go over gangbusters as a vegan version on firm tofu or seitan as well. Just remember to swap for a vegan fish sauce, though I probably don’t need to tell you that.

*Burnt Crunchy Bits, for those of you unfamiliar with Uberwaldean import/export practices

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