½ cup Buderim Ginger Beer
½ cup good quality tomato sauce
2 tablespoons Worcestershire sauce
¼ cup fresh orange juice
60g Buderim Ginger Naked Ginger, very finely chopped
2 medium-sized garlic cloves, crushed
1 – 2 teaspoons chilli paste
2 x 325g chicken Maryland pieces
Juice of ½ lemon
STEP 1 Barbecue sauce – combine first 7 ingredients, in a medium-sized saucepan.
STEP 2 Bring sauce gently to boil, whisking constantly. Reduce heat to a gentle simmer and simmer stirring occasionally until sauce reduces by half and thickens, about 30 minutes. Remove from heat and set aside.
STEP 3 Preheat barbecue as per manufacturer’s instructions to a moderate (180ºC) heat.
STEP 4 Remove excessive fat from chicken pieces (discard). Brush with oil.
STEP 5 Place skin side-down on hot barbecue plate, squeeze lemon juice over chicken.
STEP 6 Barbecue with lid down for about 5 minutes to lightly brown skin.
STEP 7 Squeeze over more lemon juice, turn and continue to barbecue for 20 minutes.
STEP 8 For next 10 minutes, every 4 to 6 times, generously brush barbecue sauce over chicken, turn, brush again generously with barbecue sauce, close barbecue lid. (Brushing and turning chicken several times develops rich, charred flavours). To check if chicken is cooked: insert a thin metal skewer into thickest part of leg, to ensure thigh meat is no longer pink at bone – juices will run clear. If not quite cooked repeat brushing with barbecue sauce, close lid, barbecue for about 5 minutes.
STEP 9 Place chicken on a warm plate cover with foil and rest for 5 – 10 minutes.
STEP 10 Serve with remaining warmed barbecue sauce. Accompanied with jacket potatoes, warm seasonal vegetable salad or your favourite seasonal vegetables or salad.
DUCK ALTERNATIVE Duck enthusiasts Duck Maryland (about 2 x 200g) makes a delicious alternative to chicken. Barbecue times for Duck: 18 minutes depending on the level of ‘pink’ you like in your duck meat; General instructions apply as for chicken regarding oiling, lemon and basting. Place duck on a plate cover with foil and rest for 5 – 10 minutes. Serve