Is anything nicer than barbecued chicken? Not when it’s as easy as this – simply marinade the chicken overnight in a sticky, soy and orange glaze and throw it on the BBQ.
- 6 chicken legs, preferably free-range
- 6 chicken wings, preferably free-range
For the marinade
- 2 tbsp clear honey
- 3cm/1¼in piece fresh root ginger, peeled and grated
- 1 garlic clove, crushed
- 1½ tsp Chinese five-spice powder
- 2 tsp soy sauce
- 3 tbsp orange marmalade
- ½ tsp grated orange zest
- 1 tbsp sesame oil
Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
Once it has marinated, place the chicken on the barbecue over medium–hot coals and cook for about 20 minutes, turning frequently. Don’t walk away from this one, the sugars in the marinade will burn easily. If it’s colouring too quickly, move the chicken pieces to a cooler part of the barbecue to cook more gently. Close the lid of your barbecue to create a roasting environment, so that the chicken cooks all the way through.
To check it is cooked, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. (You can also test with a temperature probe. The internal temperature should be 75C.) Eat as soon as they’re cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn’t that what barbecues are all about?
The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/180C Fan/Gas 6.
Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat when fresh and hot, or leave to cool before packing up for a picnic or packed lunch.