Fiery Maple Glazed BBQ Chicken
Fiery Maple Glazed BBQ Chicken
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 tsp. vegetable oil
- 2 tbs. maple syrup - or brown sugar
- 6 small chicken thighs or fillets, skinned
- Seasoning
Sides: Serve with coleslaw.
- Preheat your oven grill to 250C - or heat up your BBQ (see tips in intro).
- Heat the oil in a small saucepan. Add the spices from the spice sachet, including the extra chilli for optional added heat, turn the heat down and cook for 10 seconds. Add both sauce pouches from the kit, as well as the maple syrup and cook until it has reduced to a thicker, “brushable” paste, around 5-6 minutes. Once it has cooked down, it should weigh 200g.
- If cooking indoors, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season on both sides. Place the chicken on the griddle and cook until golden on the bottom, around 2-3 minutes. Turn and cook the underside until golden as well.
- Take off the heat, brush the top generously with the paste, place under the grill and cook for 2 minutes. Carefully turn over and brush the top side generous with the sauce and grill for another 2-3 minutes - or until the chicken is done to an internal temperature of 165-175°C.
- Take out and let rest for 5 minutes. I often brush them with the remaining paste so there is a thicker coating.
- Serve with coleslaw.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 tsp. vegetable oil
- 2 tbs. maple syrup - or brown sugar
- 6 small chicken thighs or fillets, skinned
- Seasoning
Sides: Serve with coleslaw.
- Preheat your oven grill to 250C - or heat up your BBQ (see tips in intro).
- Heat the oil in a small saucepan. Add the spices from the spice sachet, including the extra chilli for optional added heat, turn the heat down and cook for 10 seconds. Add both sauce pouches from the kit, as well as the maple syrup and cook until it has reduced to a thicker, “brushable” paste, around 5-6 minutes. Once it has cooked down, it should weigh 200g.
- If cooking indoors, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season on both sides. Place the chicken on the griddle and cook until golden on the bottom, around 2-3 minutes. Turn and cook the underside until golden as well.
- Take off the heat, brush the top generously with the paste, place under the grill and cook for 2 minutes. Carefully turn over and brush the top side generous with the sauce and grill for another 2-3 minutes - or until the chicken is done to an internal temperature of 165-175°C.
- Take out and let rest for 5 minutes. I often brush them with the remaining paste so there is a thicker coating.
- Serve with coleslaw.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
