Cooking Instructions: Raj's Mom's Indian Chicken Wings

Kieren Caldwell

Raj's Mom's Chicken Wings Spice Blend

Try serving with Confused Indian Potatoes?

Recipe here.

Ingredients:

  • Chicken wings, tips removed, drumettes and flats separated
  • Raj's Mom's Chicken Wings Blend
  • Olive oil or vegetable oil

Instructions:

  1. Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with kitchen paper. Removing excess moisture helps the skin to become crispy when cooked.
  2. Season the Wings: In a large bowl, toss the chicken wings with a generous amount of Raj's Mom's Chicken Wings Blend, ensuring each wing is well-coated. Drizzle with a little oil to help the spices stick.
  3. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C. If your BBQ has a lid, closing it will help to maintain an even temperature.
  4. Grill the Wings: Place the wings directly on the grill grates. Grill for about 20-25 minutes, turning occasionally, until the wings are golden brown and crispy. The internal temperature should reach 74°C when checked with a meat thermometer.
  5. Serve: Once the wings are cooked, remove them from the grill and let them rest for a few minutes before serving. The wings are delicious on their own or with a side of your favourite dipping sauce.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

In the Oven: Roasted Chicken Wings with Raj's Mom's Chicken Wings Blend

Ingredients:

  • Chicken wings, tips removed, drumettes and flats separated
  • Raj's Mom's Chicken Wings Blend
  • Olive oil or vegetable oil

Instructions:

  1. Preheat the Oven: Preheat your oven to 200°C.
  2. Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them thoroughly dry with kitchen paper. It's important to remove as much moisture as possible to ensure crispy skin.
  3. Season the Wings: In a large bowl, toss the chicken wings with a generous amount of Raj's Mom's Chicken Wings Blend, ensuring each wing is well-coated. Drizzle with a little oil to help the spices adhere and to aid in crisping the skin.
  4. Arrange the Wings: Place the seasoned wings on a wire rack set over a baking sheet. This allows air to circulate around the wings, cooking them evenly and helping the skin to crisp up.
  5. Roast the Wings: Roast in the preheated oven for 45 minutes, or until the skin is crispy and golden brown, and the wings are cooked through. The internal temperature should reach 74°C when checked with a meat thermometer.
  6. Serve: Remove the wings from the oven and let them rest for a few minutes before serving. They can be enjoyed as is or with a side of dipping sauce for extra flavor.

 

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Cooking Instructions: Persian Cauliflower Steaks

Kieren Caldwell
Persian Cauliflower Spice Blend

Try serving with Jeweled Pomegranate Rice:    Recipe here.

Ingredients:

  • 1 large head of cauliflower
  • Persian Cauliflower Spice Blend
  • Olive oil

Instructions:

  1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice the head into thick steaks, approximately 1.5 cm thick. You should be able to get about 3-4 steaks per head, depending on size.
  2. Season the Cauliflower: Brush both sides of each cauliflower steak with olive oil and generously apply the Persian Cauliflower Spice Blend, ensuring even coverage.
  3. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C.
  4. Grill the Cauliflower Steaks: Place the cauliflower steaks directly on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice char marks.
  5. Serve: Serve the grilled cauliflower steaks immediately, perhaps with a drizzle of tahini or yoghurt sauce for an extra layer of flavor.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Under a Conventional Grill: Cauliflower Steaks with Persian Cauliflower Blend

Ingredients:

  • 1 large head of cauliflower
  • Persian Cauliflower Spice Blend
  • Olive oil

Instructions:

  1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice the head into thick steaks, approximately 1.5 cm thick. Aim to get 3-4 steaks from one head of cauliflower.
  2. Season the Cauliflower: Brush both sides of each cauliflower steak with olive oil, then generously season with the Persian Cauliflower Spice Blend, making sure each steak is well-coated.
  3. Preheat the Grill (Broiler): Preheat your grill (broiler) to a high setting. Position the oven rack so that the cauliflower steaks will be near the heat source but not so close that they burn.
  4. Grill the Cauliflower Steaks: Place the cauliflower steaks on a baking sheet and grill (broil) for about 5-7 minutes on each side, or until they are tender and have developed a nice caramelized surface.
  5. Serve: Transfer the cauliflower steaks to a serving platter. They can be served with a variety of sauces or dips, such as a tahini sauce, for added flavor.

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Cooking Instructions: Far East 9 Spice Steak and Teriyaki Glaze

Kieren Caldwell

Far East Steak Rub

This steak goes great with Parmentier Potatoes Recipe here.

  • Steaks of your choice (e.g., ribeye, sirloin, or fillet), approximately 3cm thick
  • 9 Spice Steak Rub
  • Teriyaki Glaze

Instructions:

  1. Prepare the Steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Pat them dry with kitchen paper.
  2. Apply the 9 Spice Steak Rub: Generously season both sides of the steaks with the 9 Spice Steak Rub, pressing the spices into the meat to adhere.
  3. Preheat the BBQ: Preheat your BBQ to a high heat, aiming for around 230°C to 250°C, ready for direct grilling.
  4. Grill the Steaks: Place the steaks directly on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness.
  5. Apply the Teriyaki Glaze: In the last minute of cooking, brush the steaks with the Teriyaki Glaze, turning them to glaze both sides evenly.
  6. Rest and Serve: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it is juicy and flavourful.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Under a Conventional Grill: Steak with 9 Spice Steak Rub and Teriyaki Glaze

Ingredients:

  • Steaks of your choice (e.g., ribeye, sirloin, or fillet), approximately 3cm thick
  • 9 Spice Steak Rub
  • Teriyaki Glaze

Instructions:

  1. Prepare the Steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with kitchen paper.
  2. Apply the 9 Spice Steak Rub: Generously season both sides of the steaks with the 9 Spice Steak Rub, ensuring the spices are well pressed into the meat.
  3. Preheat the Grill: Preheat your grill to a high setting. Place a rack in the highest position, near the heat source.
  4. Grill the Steaks: Place the steaks on a grill pan and position under the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust according to your desired level of doneness.
  5. Apply the Teriyaki Glaze: In the last minute of cooking, brush the steaks with the Teriyaki Glaze, turning them once to glaze both sides evenly.
  6. Rest and Serve: Remove the steaks from the grill and transfer to a plate, covering loosely with foil. Let them rest for about 5 minutes to allow the juices to redistribute before slicing and serving.

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Cooking instructions: Jackfruit Kebab

Kieren Caldwell

Ingredients:

  • Young green jackfruit, canned and drained, cut into chunks
  • 'Jackfruit Kebab' Spice Blend
  • Optional vegetables: bell peppers, red onion, and courgette (zucchini), cut into chunks
  • Skewers (if using wooden skewers, soak in water for at least 30 minutes prior to use)

Instructions:

  1. Marinate the Jackfruit: In a large bowl, mix the jackfruit chunks with the 'Jackfruit Kebab' Spice Blend, ensuring each piece is well-coated. Let marinate for at least 30 minutes to absorb the flavors.
  2. Prepare the Vegetables: If using, prepare your chosen vegetables by cutting them into chunks similar in size to the jackfruit pieces.
  3. Assemble the Kebabs: Thread the marinated jackfruit and vegetable chunks alternately onto the skewers.
  4. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C.
  5. Grill the Kebabs: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the jackfruit is heated through and the vegetables are tender and slightly charred.
  6. Serve: Serve the kebabs hot, accompanied by your choice of dipping sauces or sides.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

In the Oven: Roasted Jackfruit Kebabs with Vegetables

Ingredients:

  • Young green jackfruit, canned and drained, cut into chunks
  • 'Jackfruit Kebab' Spice Blend
  • Optional vegetables: bell peppers, red onion, and courgette (zucchini), cut into chunks
  • Skewers (if using wooden skewers, soak in water for at least 30 minutes prior to use)

Instructions:

  1. Marinate the Jackfruit: In a large bowl, mix the jackfruit chunks with the 'Jackfruit Kebab' Spice Blend, ensuring each piece is well-coated. Let marinate for at least 30 minutes.
  2. Preheat the Oven: Preheat your oven to 200°C.
  3. Prepare the Vegetables: If using, cut your chosen vegetables into chunks.
  4. Assemble the Kebabs: Thread the marinated jackfruit and vegetable chunks alternately onto the skewers.
  5. Roast the Kebabs: Place the skewers on a baking tray lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, turning once halfway through, until the jackfruit is heated through and the vegetables are tender and starting to caramelize.
  6. Serve: Serve the roasted kebabs hot, with your preferred sides or sauces.

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Cooking Instructions: Indonesian Pig Roast

Kieren Caldwell

Indonesian Pig Roast Spice Blend

Prefer to do a huge chunk of pork shoulder instead of belly slices?  Follow our Boston Butt Rub Method instead!

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Indonesian Pig Roast Spice Blend

Instructions:

  1. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  2. Season the Pork Belly: Generously rub the Indonesian Pig Roast Spice Blend into both sides of the pork belly slices.
  3. Preheat the BBQ: Preheat your BBQ to a medium-high heat, around 180°C to 200°C, ready for direct grilling.
  4. Grill the Pork Belly: Place the pork belly slices directly on the grill. Grill for about 5-7 minutes on each side, until the fat renders and the slices are golden brown and crispy.
  5. Monitor and Turn: Keep an eye on the slices as they cook, turning them occasionally to prevent burning and to ensure an even char.
  6. Rest and Serve: Once the pork belly is cooked and has a nice char on the outside, transfer it to a plate and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is succulent and tender.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Pork belly slices, about 1.5 cm thick
  • Indonesian Pig Roast Spice Blend

Instructions:

  1. Preheat the Oven: Preheat your oven to 160°C.
  2. Prepare the Pork Belly: Pat the pork belly slices dry with kitchen paper.
  3. Season the Pork Belly: Generously rub the Indonesian Pig Roast Spice Blend into both sides of the pork belly slices.
  4. Arrange the Pork Belly: Place the seasoned pork belly slices on a wire rack over a baking tray. This setup allows the heat to circulate around the pork belly slices, cooking them evenly.
  5. Slow Cook: Cook in the preheated oven for 2 hours. This low and slow cooking method will render the fat gradually, ensuring that the pork belly slices become tender and are infused thoroughly with the spice blend flavors.
  6. Finish for Crispiness: If you desire a crispier finish, increase the oven temperature to 200°C during the last 10-15 minutes of cooking to crisp up the exterior of the pork belly slices.
  7. Rest and Serve: Allow the pork belly slices to rest for a few minutes after removing them from the oven before serving. This resting period helps in retaining the juices within the meat, making it more flavorful and tender.

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Melt In Your Mouth Ribs using our Kansas City Rub

Kieren Caldwell
Kansas City Dry Rub Spice Blend

Ever tried Alabama Fries with your ribs?          Recipe here.

Ingredients:

  • Baby back pork ribs, membrane removed
  • Kansas City Rub

Instructions:

  1. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
  2. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
  3. 3 Hours Smoking: Set up your BBQ for indirect grilling at a low temperature, around 107°C to 121°C. Place the ribs bone side down away from the direct heat. Close the lid and smoke for 3 hours, maintaining a consistent temperature.
  4. 2 Hours Wrapped: After 3 hours, remove the ribs from the BBQ. Wrap them tightly in aluminium foil, optionally adding a splash of apple juice inside the foil for moisture. Return the wrapped ribs to the BBQ and continue to cook for another 2 hours at the same temperature.
  5. 1 Hour Unwrapped: Remove the ribs from the foil and place them back on the BBQ over indirect heat. Cook for another 1 hour, during which the ribs will firm up and get a perfect glaze.
  6. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with your favourite BBQ sauce on the side.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.


 

 

 

In the Oven: Slow-Cooked Baby Back Pork Ribs

Ingredients:

  • Baby back pork ribs, membrane removed
  • Kansas City Rub

Instructions:

  1. Preheat the Oven: Preheat your oven to 150°C.
  2. Prepare the Ribs: Remove the membrane from the back of the ribs. Pat the ribs dry with kitchen paper.
  3. Apply the Kansas City Rub: Generously season the ribs with the Kansas City Rub, ensuring to cover both sides evenly.
  4. Prepare the Water Bath: Place a large roasting tin filled halfway with water on the bottom rack of the oven. This will create a moist environment to help keep the ribs tender.
  5. Cook the Ribs: Place the ribs on a rack in a roasting tin above the water bath. Cover the ribs and the tin tightly with aluminium foil to trap the steam.
  6. Slow Cook: Cook in the preheated oven for about 3 to 4 hours, or until the ribs are very tender.
  7. Finish with a Glaze: In the last 15 minutes of cooking, remove the foil and brush the ribs with a thin layer of BBQ sauce or honey for a glaze. Increase the oven temperature to 200°C and return the ribs to the oven uncovered to caramelise the glaze.
  8. Rest and Serve: Let the ribs rest for about 10-15 minutes before slicing. Serve with extra BBQ sauce on the side.

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Cooking Instructions: Charred Hispi Cabbage

Kieren Caldwell
Charred Hispi Cabbage Spice Blend

Ingredients:

  • Hispi cabbage (also known as sweetheart cabbage), quartered
  • Charred Hispi Cabbage Spice Blend
  • Olive oil

Instructions:

  1. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
  2. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C, ready for direct grilling.
  4. Grill the Cabbage: Place the cabbage quarters directly on the grill. Grill for about 5-7 minutes on each side, until the outer leaves are charred and crispy, and the cabbage is tender.
  5. Rest and Serve: Remove the cabbage from the grill and let it rest for a couple of minutes. Serve warm as a delicious side dish.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Hispi cabbage (also known as sweetheart cabbage), quartered
  • Charred Hispi Cabbage Spice Blend
  • Olive oil

Instructions:

  1. Preheat the Oven: Preheat your oven to 220°C.
  2. Prepare the Cabbage: Rinse the hispi cabbage and pat dry. Cut into quarters, leaving the core intact to hold the leaves together.
  3. Season the Cabbage: Drizzle olive oil over the cabbage quarters and rub them with the Charred Hispi Cabbage Spice Blend, ensuring all sides are well-coated.
  4. Arrange the Cabbage: Place the seasoned cabbage quarters on a baking tray lined with parchment paper.
  5. Roast the Cabbage: Roast in the preheated oven for about 20-25 minutes, or until the edges are charred and the cabbage is tender.
  6. Rest and Serve: Remove the cabbage from the oven and let it rest for a couple of minutes before serving. This method will give you a tender cabbage with crispy, charred edges, perfect as a side dish.

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Cooking Instructions: Greek Chicken Gyro Souvlaki

Kieren Caldwell
Greek Chicken Gyro Souvlaki Spice Blend

Ever tried BBQing a naan bread for your kebab? Recipe here.

Ingredients:

  • Chicken thighs, boneless and skinless, cut into chunks
  • Greek Chicken Gyro Souvlaki Spice Blend
  • Honey, for brushing

Instructions:

  1. Marinate the Chicken: In a bowl, mix the chicken chunks with the Greek Chicken Gyro Souvlaki Spice Blend, ensuring all pieces are well-coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  2. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C.
  3. Skewer the Chicken: Thread the marinated chicken chunks onto skewers (or don't if you prefer!), leaving a small space between each piece to ensure even cooking.
  4. Grill the Chicken: Place the skewers on the BBQ and grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
  5. Brush with Honey: In the last minute of cooking, brush the chicken with honey and grill for an additional minute to caramelise the honey.
  6. Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes before serving.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

  • Chicken thighs, boneless and skinless, whole
  • Greek Chicken Gyro Souvlaki Spice Blend
  • Honey, for brushing

Instructions:

  1. Marinate the Chicken: In a bowl, mix the chicken chunks with the Greek Chicken Gyro Souvlaki Spice Blend, ensuring all pieces are well-coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  2. Preheat the Oven: Preheat your oven to 200°C.
  3. Prepare the Chicken: Arrange the marinated chicken chunks on a foil-lined baking tray, spaced evenly apart.
  4. Cook the Chicken: Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and starts to brown on the edges.
  5. Brush with Honey: In the last 2-3 minutes of cooking, brush the chicken with honey and return to the oven to caramelise the honey.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving.

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Cooking Instructions: Nepalese Chicken Sekuwa

Kieren Caldwell
Nepalese Sekuwa Spice Blend

Try with a side order of 'Confused Indian Potatoes' - recipe here.

Ingredients:

  • Boneless chicken, cut into cubes
  • Nepalese Sekuwa Spice Blend
  • Honey or golden syrup (optional), for brushing

Instructions:

  1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
  2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
  3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
  4. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C.
  5. Grill the Skewers: Place the chicken skewers on the grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is charred at the edges and cooked through.
  6. Optional Glaze: In the last few minutes of grilling, brush the chicken skewers with a thin layer of honey or golden syrup. Watch closely and turn frequently to prevent the glaze from burning.
  7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Boneless chicken, cut into cubes
  • Nepalese Sekuwa Spice Blend
  • Honey or golden syrup (optional), for brushing

Instructions:

  1. Prepare the Chicken: Pat the chicken cubes dry with kitchen paper.
  2. Marinate the Chicken: Coat the chicken cubes generously with the Nepalese Sekuwa Spice Blend. Cover and refrigerate for at least 1 hour, or preferably overnight for the flavours to penetrate deeply.
  3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers.
  4. Preheat the Oven: Preheat your oven to 200°C.
  5. Cook the Skewers: Arrange the chicken skewers on a wire rack set over a baking tray. Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges.
  6. Optional Glaze: In the last few minutes of cooking, brush the chicken skewers with a thin layer of honey or golden syrup. Return to the oven and watch closely to ensure the glaze caramelises but does not burn.
  7. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  8. Rest and Serve: Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

These chicken skewers with Nepalese Sekuwa blend offer a rich flavour profile, and the optional glaze adds a delightful sweet touch. Be mindful when applying the glaze to prevent it from burning and to achieve the perfect caramelisation. Enjoy your skewers!

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Cooking Instructions: Black Country Chicken Tikka

Kieren Caldwell
Black Country Chicken Tikka

Dare to try our "What-The-F**k-Sauce": 

Recipe here.

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined. The yoghurt's acidity and the spices will tenderise and flavour the chicken.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C, and set it up for direct grilling.
  4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs directly on the grill. Grill for about 6-8 minutes on each side, or until the chicken is charred in spots and cooked through.
  5. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  6. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

Free BBQ Sides Ebook

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

 

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Preheat the Oven: Preheat your oven to 200°C.
  4. Prepare the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the chicken thighs on a wire rack set over a baking tray to allow air circulation and even cooking.
  5. Cook the Chicken: Place in the centre of the preheated oven. Roast for about 25-30 minutes, or until the chicken is charred in spots and cooked through.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

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