BBQ CHICKEN INGREDIENTS | Yield: 8 – 10 Portions
2 Seasoned Chickens – Cut into 8 Pieces
20 Oz Guava Bar B Que Sauce
Coal Pot & Coals
Place a deep medium iron pot on the stove. Carefully lay the pieces of seasoned meat into the pot starting by placing the thighs and legs first followed by the breasts then wings.
Place heat on medium and cover pot. Allow meat to steam gently and spring its natural water. This process should take about 15 minute initially then remove cover and using a tong, re-distribute and move the pieces around to ensure they cook evenly. Cover again and cook for another 12 – 15 minutes.
Chicken pieces would have pre-cooked and now assume a light grey colour. Remove from heat.
Meanwhile, light coals by placing pieces of charcoal into coal pot to full about ¾ the vessel. Small shavings of wooden chips can be used to place around the coals to help coals stay lit when starting the fire. In the bottom furnace or coal pot, roll a few sheets of new paper print into balls and stuff into the furnace’s opening. Also, place small pieces of news print amidst the coals close to the pieces of wood.
With a match, light the rolls of paper in the furnace to ignite and heat the charcoal from below. As furnace bellows fire, the flames would start the light both the pieces of charcoal and wood. The small rolls of paper act as tinder also for the coals.
As the charcoals begin to smolder, use a piece of hard cardboard or a folded a new papers to fan or create some breeze by channeling it into the furnace of the fire and feeding the tinder to birth a contiguous flame.
Once a steady flame catches and the charcoals are fully lit, wait for the coals to turn a slight amber and ashy color. With this indication you are ready to place your wire mesh or racks atop the coal pot and Bar B Que.
Place all similar pieces such as thighs on the grill to cook at once. Then continue with all the breast then wings, and legs etc. This way, all the similar pieces cook evenly.
As you place your pieces on, use a tong to turn the chicken as they cook allowing about 3 minutes average on each side. Be sure to baste the pieces of chicken frequently as they cook and when you turn them. This way, the heat allows the sauce to carmelise on the chicken pieces an slightly create that attractive charred finish that Bar B Que is known for.
Feel free to taste a piece for doneness and to ensure meat is cooked. Even though the meat has been precooked, you still want to ensure that the smoky flavor and Bar B Que sauce has infused and slightly penetrated the flesh.
BBQ SAUCE INGREDIENTS | Yield: About 20 Ounces
2 Tbsp Vegetable Oil
¼ Cup Onion, Finley Minced
6 Cloves Garlic, Finely Minced
1 Tbsp Pimento Peppers, Finley Minced
1 Tbsp Green Seasoning
½ Cup Guava Jam
1 ½ Cup Ketchup
½ Tsp Geera/Cumin Powder
½ Tsp Chili Powder
½ Tsp Paprika Powder
½ Cup Water
2 Tbsp Molasses
1 Tbsp Apple Cider Vinegar
2 Tsp Fresh Chadon Beni, minced
Salt and Black Pepper to taste
Place a medium heavy bottomed sauce pan over high heat. Add the vegetable oil and place in the onion, garlic and pimentos to sauté for 2 minutes until fragrant then place in the green seasoning and continuing sautéing for 20 seconds.
Add in the Guava Jam, cook until jam liquefies then add in the ketchup, cumin, chili and paprika powders. Pour in the water and stir to combine.
Add the molasses and vinegar and cook gently on low to medium heat for 6 – 8 minutes covered, stirring once or twice during the duration.
Remove cover, drizzle in the chadon beni and stir. Taste and adjust with salt and pepper to your liking.
Remove sauce from the heat and use to Bar B Que Chicken, Pork, Seafood and even Lamb. Enjoy.