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SMOKED CHICKEN THIGHS WITH HONEY GLAZE

EZ TURBO CHARCOAL STOVE
RS 12,500 RS 11,500

Chicken thighs cooked on the EZ Turbo Charcoal Stove using a barbecue grill brings out an amazing smoky flavour. The honey glaze adds sweetness to this flavourful dish.

You will need:

For the chicken

  • 4 chicken thighs (with/without skin)
  • Salt and pepper for seasoning

For the sauce

  • 1 large onion chopped
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 tsp vinegar
  • 1 tsp ginger powder
  • 1/2 tsp clove powder
  • 1 tbsp paprika powder
  • 1 tsp pepper corns crushed
  • 1/3 cup apple cider vinegar
  • 2 large cloves of garlic, crushed
  • 1/3 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soya sauce
  • 1 tsp Dijon mustard
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp sunflower or corn oil

For garnishing

  • Shallots or spring onions sliced


How to prepare:

  • Season the chicken thighs with salt and pepper. Set aside for 10-minutes.
  • Caramelize the chopped onions in oil with salt, sugar and vinegar, over the Stove.
  • Add the ginger, clove, paprika, crushed pepper and apple cider vinegar into the caramelized onions and cook for another 1 minute or until fragrant. Mix in the rest of the sauce ingredients and bring the sauce to a boil on medium heat and simmer to a thick sauce on low heat.
  • Divide sauce: 1/3 for brushing; 2/3 for serving.
  • Brush the chicken thighs (both sides) with the brushing sauce. Set aside for 20-minutes.
  • Prepare the grill on the Stove by brushing oil on the cold grill grates. Wipe off excess oil and heat the grill on high heat until it smokes and oil is burnt off.
  • Place the chicken thighs on the hot grill for 3-minutes on each side.
  • Reduce to low heat, brush with sauce, close with a lid, and cook for 10 minutes on each side.
  • Repeat brushing both sides of the chicken thighs with the sauce and flip to grill until chicken is done (internal 790 C).
  • Take off the grill. Rest the chicken thighs on a plate by brushing with the sauce and cover with foil to avoid drying out.
  • Garnish with shallots or spring onions.
  • Serve with the reserved serving sauce and preferred sides. ENJOY!

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