Hot chicken thighs
Chicken marinated with a good mix of confusion. Malaysian sauce and texas rub, amazing combo!
Find out
Stick Mixer / Blender
Approach
SAUCE:
Mix all the ingredients well in a blender or with a hand mixer and you are ready.
RUB:
Mix all the ingredients and it is ready to use.
Set the grill to full power. Here, direct heat is the thing. Rub the chicken thighs in with the rub. Grill the chicken thighs on direct heat for approx. 2-3 minutes on each side, until golden - slightly scorched and crispy as in the picture.
Brush them with Malay and place them on the grill on indirect heat at 200 ° C, and let them grill there until ready. It takes approx. 10-12 minutes. Sprinkle with a little toasted sesame seeds. If you do not have pre-roasted, these can be easily roasted in a frying pan on medium-high heat until they get a nice hazel color.
Ingredients
4 chicken thighs
1 tablespoon sesame seeds
COWBOY DUST RUB
4 tablespoons demerara sugar
1⁄2 tbsp salt
1⁄2 tablespoon paprika powder
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon Provencal spices (thyme, oregano, rosemary, basil)
1⁄2 teaspoon mustard powder
1⁄2 teaspoon ground fennel seeds
1⁄2 teaspoon ground cayenne pepper
MALAY BBQ SAUCE
1 teaspoon ground star anise
1 teaspoon malt coriander
1 tablespoon coarsely ground black pepper
11⁄2 dl sweet chilli sauce
1 dl hoisinsaus
1⁄2 cup soy sauce
The juice of 2 limes
Hot chicken thighs
Chicken marinated with a good mix of confusion. Malaysian sauce and texas rub, amazing combo!
Find out
Stick Mixer / Blender
Ingredients
4 chicken thighs
1 tablespoon sesame seeds
COWBOY DUST RUB
4 tablespoons demerara sugar
1⁄2 tbsp salt
1⁄2 tablespoon paprika powder
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon Provencal spices (thyme, oregano, rosemary, basil)
1⁄2 teaspoon mustard powder
1⁄2 teaspoon ground fennel seeds
1⁄2 teaspoon ground cayenne pepper
MALAY BBQ SAUCE
1 teaspoon ground star anise
1 teaspoon malt coriander
1 tablespoon coarsely ground black pepper
11⁄2 dl sweet chilli sauce
1 dl hoisinsaus
1⁄2 cup soy sauce
The juice of 2 limes
Approach
SAUCE:
Mix all the ingredients well in a blender or with a hand mixer and you are ready.
RUB:
Mix all the ingredients and it is ready to use.
Set the grill to full power. Here, direct heat is the thing. Rub the chicken thighs in with the rub. Grill the chicken thighs on direct heat for approx. 2-3 minutes on each side, until golden - slightly scorched and crispy as in the picture.
Brush them with Malay and place them on the grill on indirect heat at 200 ° C, and let them grill there until ready. It takes approx. 10-12 minutes. Sprinkle with a little toasted sesame seeds. If you do not have pre-roasted, these can be easily roasted in a frying pan on medium-high heat until they get a nice hazel color.
