Nothing says Summer quite like a barbecue and with the weekend on the horizon and the sun (hopefully) set to shine, it’s time to get the family together and enjoy the great outdoors. Today we present simple-yet-scrumptious recipes so everyone can grill with skill!
For delicious yet fuss-free chicken, this recipe promises flavour that packs a punch.
- 6 chicken drumsticks,
- 6 chicken wings
For the marinade:
- 2 tbsp clear honey
- 3cm/1¼in piece of fresh ginger, peeled and grated
- 1 garlic clove, crushed
- 1½ tsp Chinese five spice
- 2 tsp soy sauce
- ½ tsp grated orange zest
- 3 tbsp orange marmalade
- 1 tbsp sesame oil
- Indent each chicken drumstick three to four times with a sharp knife and place in a non-metallic bowl with the chicken wings. Combine all the marinade ingredients and pour over the chicken. Leave to marinate for two hours, or overnight if possible, turning occasionally.
- Once marinated, put the chicken on the barbecue over medium-hot coals and cook for approx. 20 minutes, brushing with any spare marinade whilst the meat cooks. Ensure the chicken is fully cooked by checking with a skewer before serving. If the juices are still pink, keep cooking! Once cooked, serve alongside salad or simple enjoy on their own.â€‹
Give sweetcorn the edge with a chargrilled-chilli twist, the perfect accompaniment to our delectable drumsticks.
- 100g butter, at room temperature
- 1 tbsp runny honey
- 1 tbsp tomato ketchup
- 2 garlic cloves, crushed
- 2 tbsp harissa
- 6 corn cobs
- Mash together the butter, honey, ketchup, garlic and some seasoning, beating until smooth. Wrap each corn cob in a double layer of foil. Barbecue, whilst turning frequently, for 30-35 minutes until tender and slightly charred. Once cooked, serve with the garlic and chilli butter.
No barbecue is complete without a tasty sauce for super-flavoursome chicken, beef or pork. Why not try your hand at making your own? It’s much easier than you might think to achieve that delicious authentic taste with just a few ingredients from your cupboard.
- 1 small onion, chopped
- 3 crushed garlic cloves
- Olive oil
- 1 red chilli, finely chopped
- 1 tsp fennel seeds, crushed
- 55g/2oz dark brown sugar
- 50ml/1¾fl oz. dark soy sauce
- 300ml/10fl oz. tomato ketchup
- Salt and pepper
- â€‹Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.
- Add soy sauce and ketchup then season with salt and pepper.
- Bring to the boil and simmer for a few minutes to infuse the flavours. Perfect used as a dip or to coat spare ribs, chicken or sausages for some serious flavour.