Grilled BBQ-Curry Chicken
I had a craving for that bbq char flavor last weekend so I decided to grill up some chicken thighs and legs except I realized that I didn’t have a bottle of BBQ sauce. No biggie, coz I have ketchup, vinegar and brown sugar. Those 3 ingredients are the base of a bbq sauce and you could pretty much add whatever else you want to create a flavorful bbq sauce that you’d be so proud of.
First, I parboiled the chicken. Parboiling is putting the chicken pieces in a pot, half-way fill it with water, then boil for 20-25 minutes. Parboiling is advisable when grilling chicken. It helps to cook the chicken meat and skin evenly. If you’ve ever got frustrated because your chicken skin are burnt while the meat inside is still raw, it’s because you didn’t do the parboiling step. Trust me on this.
I whipped up my bbq sauce by combining ketchup, vinegar, brown sugar, a drizzle of honey, Worcestershire sauce, dried basil, dried sage, garlic powder, and seasoning of salt and pepper. THEN.. I remembered the curry paste sitting in the fridge so I thought, hmmmm, this bbq sauce needs a little bit of kick. It sure wouldn’t hurt. Just a little bit of curry paste would do. Enough to make people wonder what that slightly spicy kick is.
Drain out the water from the parboiled chicken. Add the chicken pieces into the bowl with the bbq-curry sauce. Stir ‘em around to coat the chicken pieces. Cover the container, then store it the fridge to marinate for 2-3 hours.
Grill the chicken pieces, skin side first, in medium heat for 8-10 minutes (or longer) on each side. Don’t forget to brush the top of the chicken with the sauce before turning to cook the other side.
I served my grilled bbq-curry chicken with potato salad (I added raisins). Corn on the cob would go nicely with the whole meal by the way.
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| Grilled BBQ-Curry Chicken |
- 1 1/2 cup ketchup
- 1/2 cup vinegar
- 3 tbsp brown sugar
- 1 tsp honey
- 1 tsp Worcestershire sauce
- sprinkles of dried basil, dried sage, garlic powder
- sprinkled of salt & pepper
- 1/2 tsp curry paste (Please refer to the sidebar —-> for the curry paste image)
- Parboil the chicken pieces first. Parboiling is putting the chicken pieces in a pot, half-way fill it with water, then boil for 20-25 minutes. Parboiling is advisable when grilling chicken. It helps to cook the chicken meat and skin evenly.
- Whisk together ketchup, vinegar, brown sugar, a drizzle of honey, Worcestershire sauce, dried basil, dried sage, garlic powder, seasoning of salt and pepper and the curry paste.
- Drain out the water from the parboiled chicken. Add the chicken pieces into the bowl with the bbq-curry sauce. Stir ‘em around to coat the chicken pieces. Cover the container, then store it the fridge to marinate for 2-3 hours.
- Grill the chicken pieces, skin side first, in medium heat for 8-10 minutes (or longer) on each side. Brush the top of the chicken pieces with the sauce before turning to cook the other side.
Call her Dexie. She bosses around everybody in her kitchen.
