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BBQ Chicken Burnt Ends | Smoky & Crispy Caramelised
(0)
75 min
Under an hour
Gurkerl Küche
Zarte, saftige Bissen aus ausgelösten Hühneroberkeulen, umhüllt von einer würzigen BBQ-Kruste und in einer glänzenden Butter-Honig-Glasur karamellisiert. Die Geflügel-Interpretation des legendären Barbecue-Klassikers – perfekt für Grill oder Backrohr.
Preparation method
Preparation & Seasoning
Pat the boneless chicken thighs dry and cut them into bite-sized pieces, about 3 cm in size. Drizzle with vegetable oil in a large bowl so that the spices adhere perfectly.
In a small bowl, thoroughly mix the cane sugar, smoked paprika, garlic powder, fine salt, and freshly ground black pepper. Distribute the spice mix evenly over the chicken pieces and massage in on all sides.
Cooking & Caramelising
Preheat the grill to approx. 140–150 °C indirect heat (or the oven to 150 °C fan). Place the seasoned chicken bites slightly apart on the grill rack or on a baking sheet lined with baking paper and cook for about 40–45 minutes until an aromatic, firm crust forms.
Chef's tip
For an authentic smoky flavour on a charcoal or gas grill, add a handful of soaked hickory or apple wood chips to the embers or smoker box.
Chicken thighs are much better suited than chicken breast, as their higher fat content keeps the meat incomparably juicy even with double cooking.
Ingredients
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