Fiery Maple Glazed BBQ Chicken
- 1 packet of The Spice Tailor Fiery Goan Curry
- 1 tsp. vegetable oil 2 tbs. maple syrup - or brown sugar
- 6 small chicken thighs or fillets, skinned
- Seasoning
Sides: Serve with coleslaw.
- Preheat your oven grill to 250C - or heat up your BBQ (see tips in intro).
- Heat the oil in a small saucepan. Add the spices from the spice sachet, including the extra chilli for optional added heat, turn the heat down and cook for 10 seconds. Add both sauces from the packet, as well as the maple syrup and cook until it has reduced to a thicker, “brushable” paste, around 5-6 minutes. Once it has cooked down, it should weigh 200g.
- If cooking indoors, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season on both sides. Place the chicken on the griddle and cook until golden on the bottom, around 2-3 minutes. Turn and cook the underside until golden as well.
- Take off the heat, brush the top generously with the paste, place under the grill and cook for 2 minutes. Carefully turn over and brush the top side generous with the sauce and grill for another 2-3 minutes - or until the chicken is done to an internal temperature of 165-175°F.
- Take out and let rest for 5 minutes. I often brush them with the remaining paste so there is a thicker coating.
- Serve with coleslaw.
- 1 packet of The Spice Tailor Fiery Goan Curry
- 1 tsp. vegetable oil 2 tbs. maple syrup - or brown sugar
- 6 small chicken thighs or fillets, skinned
- Seasoning
Sides: Serve with coleslaw.
- Preheat your oven grill to 250C - or heat up your BBQ (see tips in intro).
- Heat the oil in a small saucepan. Add the spices from the spice sachet, including the extra chilli for optional added heat, turn the heat down and cook for 10 seconds. Add both sauces from the packet, as well as the maple syrup and cook until it has reduced to a thicker, “brushable” paste, around 5-6 minutes. Once it has cooked down, it should weigh 200g.
- If cooking indoors, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season on both sides. Place the chicken on the griddle and cook until golden on the bottom, around 2-3 minutes. Turn and cook the underside until golden as well.
- Take off the heat, brush the top generously with the paste, place under the grill and cook for 2 minutes. Carefully turn over and brush the top side generous with the sauce and grill for another 2-3 minutes - or until the chicken is done to an internal temperature of 165-175°F.
- Take out and let rest for 5 minutes. I often brush them with the remaining paste so there is a thicker coating.
- Serve with coleslaw.