take some chicken peices, wings, thighs etc
wash them
now put them in a bowl and add salt
k next, you going to mix together cumin, chili powder, and paprika,
part cumin, 2 parts paprika, 2 parts chili powder
then in that bowl with the chicken you're going to pour some honey
and add some wine vinegar, then you're going to add the spice mix you
made to this bowl with the chicken and hopefully your chicken will be
covered with this "sauce" completely.
it's ready to grill, if you're using a gas grill (shame on you) proceed to
gril as normal. if you're using a charcoal grill ( as you should be) start
your charcoal, wait till it burns off and starts to smoulder. take this
charcoal and arrange it in your grill so that there 2 piles of it on each side
of the grates so that there is no charcoal directly underneath your
chicken. this is called (indirect grilling) so if fat or juice drips from the
chicken it will not catch on fire. grill as normal, untill there is no pink in
the meat, take off grill let cool, and eat.
ee's bbq chicken recepie - the one i mad a few weeks ago
Moderator: Moderators
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Forboding Angel
- Evolution RTS Developer
- Posts: 14673
- Joined: 17 Nov 2005, 02:43
This sounds like a really good recipe, I'll try it next time I make chicken breast.
The thought of honey flavored chicken makes my mouth water ;p
Also, you might attempt to add garlic powder and italian seasoning. Italian seasoning has the odd quality of being a sleaper ingredient, as in you don't really see waht it does for the meat until you use it then don't use it. Suprisingly it's a pretty big difference.
Garlic powder has the quality of adding a slight tang to the meat which I generally find quite appealing.
The thought of honey flavored chicken makes my mouth water ;p
Also, you might attempt to add garlic powder and italian seasoning. Italian seasoning has the odd quality of being a sleaper ingredient, as in you don't really see waht it does for the meat until you use it then don't use it. Suprisingly it's a pretty big difference.
Garlic powder has the quality of adding a slight tang to the meat which I generally find quite appealing.
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Drone_Fragger
- Posts: 1341
- Joined: 04 Dec 2005, 15:49
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Felix the Cat
- Posts: 2383
- Joined: 15 Jun 2005, 17:30
Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?
Felix The Cat Wrote:
Alternatively, just add a teaspoon of Who Dares Burns to it ^^Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.
Felix the Cat wrote:Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?
i use dat for seafood dip
ee wrote:Felix the Cat wrote:Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?
i use dat for seafood dip
