This version of BBQ chicken comes all the way from Trinidad and is sweet, sticky and spicy in equal measures - just the thing for a family friendly BBQ. In contains a blend of European herbs (thyme, parsley, chives and coriander), curry powder, bell peppers and a touch of fiery habanero chilli which is mixed with a few cupboard staples to make an incredibly moreish sauce. A top tip (from Trinidadian spicerer Liz) is to wrap the chicken in foil to retain all the delicious juices!
Total Time: 45 mins
Heat rating: 3/5
Dietary: contains yellow MUSTARD. May contain traces of celery, sesame and shrimp powder.
4 chicken legs - slashed through to the bone a few times or use thickly sliced aubergine for a veg version
50g tomato ketchup
2 tbsp soy sauce (any type)
1 tbsp sugar
Your choice of fries or potato salad and coleslaw to serve
1 portion of Trini BBQ Blend (1 portion is 2 tbsp): coriander leaf, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, parsley, coriander, thyme, chives, allspice, red bell pepper, habanero chilli
Allergens are listed in CAPITALS. May contain traces of celery, sesame and shrimp powder Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!
Mix the TRINI BBQ BLEND with 50ml freshly boiled water from the kettle and leave to soak for 5 minutes
Mix in the tomato ketchup, soy sauce and sugar to make your Trini BBQ sauce (add 2 tbsp oil if using aubergine)
Mix ½ of the BBQ sauce with the chicken and leave in the fridge to marinate
Preheat the grill or light the BBQ now
Grill for chicken for 25 minutes or until cooked through to the bone, turning frequently to prevent it burning and basting with the remaining BBQ Sauce for the last few minutes of cooking
Serve with your choice of fries or potato salad and coleslaw on the side