Oddly enough, I had a craving for BBQ chicken the other night. Since I couldn’t think of a place in London that does it well (*cough* Nandos *cough*), I figured I might as well give it a shot even though I’d never cooked it before. But I’m American, so how hard can BBQ be?
Not hard at all, I found out. This meal turned out really well! I paired it with a nice sweet potato rice and corn on the cob to give it that extra Stars and Stripes oomph. This serves 4. Exactly. We had no leftovers whatsoever.
- 4 chicken legs/thighs
- Sea Salt, ground pepper
- BBQ sauce
Preheat the oven to 400F/200C. Mix the flour, sea salt and pepper and lightly coat the skin side of the chicken. Lightly pan fry the chicken until it’s golden brown and crispy on the outside, and place in a baking dish lined with foil.
Baste the chicken in a mixture of BBQ sauce, honey, and sriracha and cook for about 25 minutes. Baste again and cook for an additional 20. Put the corn on the cob in the oven on the chicken’s second go, turning once after 10 minutes. I usually take that time to put a little butter and sea salt on the ears.
Sweet potato rice
- 1 cup brown rice
- 1 large sweet potato
- A few pinches of brown sugar
- 1 head of broccoli
- 3 cloves garlic
- 1 medium sized red onion (or 3 shallots)
- Lemon juice
- Dried cherries
Before starting on anything, make sure you have your sweet potato cubed. Sprinkle the lot with a little bit of oil and a few generous pinches of brown sugar.
While the chicken is pan frying, bake your sweet potato in the oven for about 15 minutes at 200C. After the oven, do a complete switcheroo (technical term) and put the chicken in the oven and the sweet potatoes in the frying pan. Sprinkle a bit more brown sugar, sauté to crisp and put off to the side.
Start boiling the rice and cutting up the other ingredients. Sauté the garlic and onion in oil and lemon until brown, add in the broccoli and sweet potatoes.
When the rice is tender, mix all the ingredients together. Season to taste. I put in some more pepper, lemon and sriracha.
By this time, the chicken and corn should be done. Plate it up, throw a few dried cherries on the rice for an extra touch, and enjoy with friends.