Chef's Quick tip…
To ensure a consistently excellent barbecue without too much charcoal on your chicken leg pop your choice of meat in the oven at 200 degrees until it starts to change colour and then transfer to the barbecue to add the flame grilled effect and flavour.
Try marinating chicken wings or chicken legs in a sealed bag with the barbecue sauce below to get that authentic barbecue chicken taste.
Barbecue sauce
120g Tomato Ketchup
2 tablespoons of dark muscovado sugar
2 tablespoons of Worcestershire sauce
1 tablespoon of dark soy sauce
1 tablespoon of cider vinegar or red wine vinegar
1 dash of Tabasco (more if you like things real hot!)
1 clove of crushed garlic
1 tea spoon of smoked or plain paprika
¼ tea spoon of mustard powder
¼ tea spoon of good quality salt (or to taste)
Suggested Menu
Chicken wings
Venison Burgers
Apple and leak sausages
Corn on the Cob
Baked potato
Homemade coleslaw (try adding fennel for a refreshing seasonal change)
Seasonal baby leaf salad with a simple lemon dressing (Mix the lemon juice with olive oil salt and pepper)
Scottish strawberries with cream
