How to make Chicken Bar-Be-Que Recipe - Chicken pieces marinated in a hot, tangy sweet and sour sauce and cooked over live charcoal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken ( चिकन ) , Garlic paste ( लहसुन की पेस्ट )

Cuisine : Fusion

Course : Starter

Chicken Bar-Be-Que

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken Bar-Be-Que Recipe Card

Chicken Bar-Be-Que
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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Chicken Bar-Be-Que

  • Chicken 800 grams

  • Garlic paste 2 tablespoons

  • Salt to taste

  • Red chilli flakes 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Chilli sauce 1 teaspoon

  • Tomato ketchup 1 tablespoon

  • Soy sauce 1 teaspoon

  • Barbeque sauce 2 tablespoons

  • Oil 6 tablespoons

  • Onion cut into roundels 1 medium

  • Green capsicum sliced thinly 1 medium

  • Carrot sliced thinly 1 medium

Method

Step 1

Clean and cut the chicken into four pieces (two leg part + two breast part). For the marinade mix together garlic paste, salt, red chilli flakes, red chilli powder, chilli sauce, tomato ketchup, soy sauce and barbecue sauce. Marinate the chicken pieces in this mixture for an hour.

Step 2

Place a thick barbecue iron griddle on live charcoals and smear it with three tablespoons oil. When the griddle is hot enough place the marinated chicken on it and baste with the remaining marination.

Step 3

Cook till done (fifteen to twenty minutes) and golden brown in colour, basting with oil from time to time. When one side is cooked turn over and cook the other side similarly.

Step 4

(You can also skewer the pieces and grill, basting with butter from time to time, till golden brown). Serve hot with onion rings, capsicum and carrot slices.

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