BBQ chicken drumsticks and thighs
- Recipe by Adrian Martin -
A WORD FROM THE CHEF
We may not always get the weather but this recipe is perfect for a summer BBQ when the sun puts in an appearance. But whatever the weather, make sure you barbecue safely and don’t poison yourself or your guests.
INGREDIENTS
For the chicken
Eight chicken thighs
Eight chicken drumsticks
For the rub
1tbsp cumin
1tbsp smoked paprika
1tbsp of onion salt
1tbsp fennel seeds
A lemon
Olive oil
For the bbq sauce
Zest and juice of two large oranges
4tbsp balsamic vinegar
200ml tomato ketchup
2tbsp Worcestershire sauce
2tsp English mustard
METHOD
Preheat the BBQ. Add all the barbecue sauce ingredients to a sauce pan and allow to simmer.
For the chicken, add it to a bowl and crush up the spices in a pestle and mortar. Mix in the spices and add the zest and juice of the lemon and some oil. Allow to marinade.
Once marinaded, place the chicken on the grill to get some colour and then place it onto a low side to roast for 40-45 mins with the lid closed. Check the chicken is cooked with a meat thermometer, which should read 75C.
Once cooked dip the chicken into the BBQ sauce and then serve on a plate with sliced spring onions and chillis.
Things to look out for for safer cooking
Dirty grill: Grease and food residue can harbour bacteria. Thoroughly clean your grill with a brush and hot, soapy water before you use it and once it’s cooled down afterwards.
Leaving food in the sun: Perishable foods like salads, dips, and raw meat should be kept refrigerated until serving. Cooked leftovers should be refrigerated within two hours.
Cooking frozen meat: Always fully defrost meat and poultry in the refrigerator overnight before grilling to ensure even cooking.
Mixing raw and cooked meats: Use separate utensils, plates, and cutting boards for raw and cooked meat. Wash hands thoroughly before and after handling raw food.
Undercooking meat: Don’t rely on appearance alone. Use a meat thermometer to ensure chicken, burgers, sausages and kebabs reach an internal temperature of 75°C. Alternatively, ensure meat is piping hot throughout, with no pink meat remaining and juices running clear.
Visit Safefood.net for more tips.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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