Since we have moved to our new home a couple of weeks ago, we have had more BBQs than ever. I have tried to take some photographs whilst I’m roasting in the heat, but some food slips by before it’s caught on camera.
I was lucky to have caught these spicy and sticky BBQ chicken legs before these disappeared, as these were a super hit at our housewarming BBQ.
STICKY AND SPICY BBQ CHICKEN LEGS
First and foremost, I made a brine using water, sugar, salt and vinegar. I could not find plain white vinegar in my pantry (still not unpacked!) so I used the green Thai Chilli infused version of white vinegar that I had sitting on my counter. I think this added a little kick into the meat too.
I left the chicken to brine in the refrigerator for 3-4 hours and then a little drizzle of olive oil, salt and pepper and into the oven for 15 minutes.
From the oven, they went straight onto the BBQ to finish cooking and a couple of minutes later I started brushing some BBQ sauce onto it. I mixed a whole load of Sriracha sauce, as well as some Sweet Chilli Garlic sauce in with a dark Bourbon BBQ sauce, and this is what created the magic. I let the sauce caramelise on the chicken as it finished cooking and the sticky, slightly charred bits were scrumptious I’m told.
For my vegetarian version, I treated my Tofu kebabs with the same sauce