BBQ chicken recipe includes one step before cooking for 'more flavour and tenderness'

Now that summer is in full swing, many weekends are being spent outdoors and enjoying gardens and patios. And, if you're planning to have a barbecue, this BBQ chicken recipe is a must-try. It makes five servings and can be prepared in just 15 minutes - ideal for a last-minute meal.

Sharing this recipe, food website Allrecipes pointed out that the creator, Rachelu, recommends leaving the chicken in your fridge for a minimum of an hour, or whenever possible, overnight, for the "more flavour and tenderness." They also pointed out that basting is "critical if you want tender, flavourful chicken." Accompany this dish with some potato salad or rice on the side for a filling meal.

BBQ chicken recipe

Ingredients

• Two tablespoons brown sugar
• Two large cloves garlic, chopped
• Two teaspoons salt
• One teaspoon black pepper
• 10 chicken drumsticks
• Two tablespoons vegetable oil
• Half a cup finely chopped onion
• ¾ cup ketchup
• Two tablespoons white wine vinegar
• Two tablespoons Worcestershire sauce

Method

Combine the brown sugar, minced garlic, salt, and pepper in a mortar and pestle, crushing the ingredients together until they become a smooth, cohesive paste. Transfer this mixture into a resealable plastic bag. Place the chicken pieces inside, ensuring each one is evenly coated with the paste. Press out as much air as possible before sealing the bag securely.

For optimal flavour, refrigerate the chicken and allow it to marinate for a minimum of one hour, though leaving it overnight is preferable.

To prepare the sauce, pour oil into a small saucepan and place it over a medium flame. Once heated, add finely chopped onion and cook, stirring occasionally, until it softens - this should take approximately five minutes. Incorporate the ketchup, vinegar, and Worcestershire sauce, stirring well. Allow the mixture to reach a gentle simmer and continue cooking for about 10 minutes to allow the flavours to meld.

As the sauce simmers, preheat an outdoor barbecue to a medium setting and lightly grease the cooking grate to prevent sticking. Remove the marinated chicken from the plastic bag and set aside.

Place the chicken directly over the heated grill and cook until it develops a browned exterior, turning once after three to five minutes. After initial searing, turn off one burner and shift the chicken to the side without direct flame to cook indirectly. Adjust the grill temperature to stay between 150 and 175C.

Continue grilling the chicken for 20 minutes, turning it halfway through the process. Begin applying the prepared sauce using a basting brush, then continue to cook, reapplying the sauce every 10 minutes. Grill until the meat is no longer pink near the bone and the juices run clear, which should take another 20 to 25 minutes.