Barbecue season is almost over but I’m not ready to give up the grill just yet! As we all begin dusting off the trays and stocking up on coal, I’ve prepared an easy marinade that tastes perfect charred on the grill first and slow cooked as the afternoon wears on. If a barbecue grill is more foe than friend, in the past I’ve also chargrilled the chicken on a griddle until almost cooked and then transferred to the oven to get succulent but smoky pieces of meat- if anybody knows how to get juicy barbecue chicken on the grill, let me know!
Servings: 5-6 portions
Prep+cooking time: 30 mins
10-12 organic chicken drumsticks, skin removed and scored
2-3 heaped tbsp tamarind paste
3-4 garlic cloves
1 inch ginger
1 tbsp soy sauce
1 medium onion, finely chopped
2-3 spring onion, finely chopped
1 tsp Naga King chilli paste (optional)*
1-2 tsp honey or soft brown sugar
1 tsp salt, to taste
2 tbsp olive oil
1 tsp lime juice
1 tsp paprika or red chilli powder
1 tsp ground black pepper
Clean and score the chicken and leave aside.
Prepare the marinade by stirring the spices and onions with olive oil. If you have a mini blender or a spice grinder, stick everything in and give it a whizz!
Pour the tamarind and fiery naga paste in before tossing into the chicken, making sure each piece is well coated. You can choose to marinate it for a few hours to overnight. Equally, I made these in the same afternoon without leaving in the fridge and they still tasted delicious.
On a flaming hot, dry pan, sear each side of the chicken for 2-3 minutes with the lid on until they are mostly cooked.
Transfer to a barbecue or oven grill and continue to cook for 10-15 minutes until you get charred lines running through the chicken. Serve immediately with spicy corn on the cob.
*This post is part of a paid sponsorship with Taj Stores